I am quite late with this post. I really did make this pavlova in August right after finishing the gelato but then something happen with time-what I don't recall! Suddenly I find myself on a flight to Charleston after losing my cell phone in the Atlanta airport and it is September. I decided to write an over due blog post to distract myself from the distress about my phone. Upon opening my blog, I realized in never finished the pavlova story. HMMM!
With my egg yolks put to delicious use I began the pavlova. I knew this would be another "high altitude baking challenge" at 6700 feet. High altitude baking directions consistently suggest under beating egg whites that will be baked. However, I did some further research and found that this applies only when the egg whites are used as leavening. In Pie In the Sky, Susan G. Purdy's book on high altitude baking, she has a recipe for Angel Pie. Angel Pie is basically a crisp meringue pillow that holds some type of filling. I figured this was pretty similar to a Pavlova. To make a crisp meringue shell apparently it is ok to go ahead and beat the egg whites until they are stiff whether at the beach or in the Himalaya's. Baking on a dry day is suggested. Lucky for me, ever summer day is a dry day with typical humidity about 12%. She suggest adding a bit more cream of tarter to stabilize the meringue. Above 10,000 feet she suggests also increasing the sugar. I used my typical meringue ration of 1 1/2 parts egg white to 1 part sugar. My chickens eggs have huge yolks and small whites. It took me 7 eggs to get the 160 grams of whites that I typically get from 4 grocery store eggs. I don't always add cream of tartar but if I do, usually about 1/4 teaspoon. This time I used a 1/2 teaspoon. I think I might up it to 3/4 teaspoon next time. Although basically satisfied with my result, I thought it softened a bit more quickly than I would have expected. Here is the meringue ready to bake.
I had some fun with apricots. I roasted them with a bit of verjus and some of the kernels in the seeds.
The finished Blackberry and Roasted Apricot Pavlova with Meyer Lemon Curd Cream.