Day 153: Honey and Fig Pavlova
Pavlova is one of my favorite desserts. It's so good, crispy on the outside but chewy in the inside. But by adding roasted fig and honey as it's main fruit, this pavlova becomes even better.
Here's the story: We went fig picking at a friends house, and got seriously way too much figs. I think there were around 25! Not to mention the figs were huge. I couldn't decide what to do with 25 gigantic figs. So I decided to make fig pavlova, because why not? Adding honey makes brings out the flavor of figs, and a great touch to the pavlova itself.
The meringue (pavlova's base) is easy. It only needs:
Egg Whites
Sugar
Cream of Tarter
While beating your egg whites, mix on low. Gradually bring the speed to medium, and add your cream of tarter. Next, slowly add your sugar. If you pour the sugar too fast, you'll ruin your meringue. Mix on high speed until you meringue has stiff peaks.
Draw a 6" circle on parchment paper. Spoon your meringue on, and create peaks with a spoon along the sides. Roasting the figs with honey, let the figs kind of dry up and absorb the honey. There will be a sticky syrup left on your baking tray, so mix that into your whipped cream. It adds a little more fig in the dessert. :)
