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Before you jump to Lemon Pavlova recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
Healthy eating encourages a feeling of well being. Increasing our intake of healthy foods while decreasing the intake of unhealthy types plays a part in a more healthy feeling. A piece of pizza doesn’t have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be tough if it is snack time. Shopping for snack foods can be a struggle because you have a great number of options. Here are a few healthy snacks which you can use when you need a quick pick me up.
Healthy foods made from whole grains are excellent for a quick snack. A slice of whole wheat toast, for instance is a great snack in the early morning. Eating on the run may be more healthy with whole fiber chips and crackers. Whole grains are generally better than refined grains found in white bread.
You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to lemon pavlova recipe. You can have lemon pavlova using 9 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Lemon Pavlova:
- Get Egg Whites, 160g Approximately 4
- Get 200 g Granulated Sugar,
- Get Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP
- Prepare Good Quality Lemon Curd, For Spreading
- Prepare 150 ml Heavy Whipping Cream,
- Provide 2 TBSP Limoncello Homemade or Store-bought,
- Provide Fresh Lemon Zest, 1/2 Lemon
- Get 35 g Toasted Almond Flakes,
- Use Pinch Lemon Confit Finely Minced,
Steps to make Lemon Pavlova:
- You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe.
- Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe.
- Preheat oven to 180 degree celsius or 360 fahrenheit. - - Draw an 8 inch round circle on a parchment paper with a pencil and cut it to the size of your baking tray. - - Set aside.
- In a large bowl, add egg whites. - - Using a hand or stand mixer, whisk egg whites to soft peaks. - - While still continue to whisk, gradually add in the sugar, cornflour and lemon juice. - - Continue whisking until stiff peaks form or until the meringue is light + glossy and the sugar as completely dissolved.
- When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.* - - Dollop the meringue onto the 4 corners of the parchment paper, penciled side up. - - Flip the parchment paper and adhere the 4 corners onto the baking tray, penciled side down. - - Transfer the meringue into the circle that you drew.
- Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can. - - Transfer into the oven and immediately turn the heat down to 150 degree celsius or 300 fahrenheit. - - Bake for about 1 hr. - - Remove from oven and set aside to cool slightly. - - It will crack at the top.
- Carefully, transfer the meringue onto a cake stand or serving plate, upside down. - - This way you get an even surface to lay the toppings. - - Spread a layer of lemon curd onto the pavlova, adjust to preference. - - In a large bowl, add whipping cream.
- Using a hand or stand mixer, whip the cream until soft peaks form. - - Depending on how sweet your lemon curd is, you can add icing sugar into the whipping cream as per your preference. - - Add in limoncello and lemon zest.
- Fold to combine well. - - Transfer the whipped cream on top of the lemon curd. - - Lastly, sprinkle toasted almond flakes and lemon confit over the top. - - Slice and serve immediately, or serve chilled.
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