Orange Mini Pavlovas

Servings: 8

Calories: 166kcal

The pastry cream can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.
In a small saucepan, heat the skim milk and 1 teaspoon of the orange zest over medium-high heat until the milk is scalded (remove the milk from the heat just before it begins to boil. Don't let the milk boil.)
While waiting for the milk to heat up, whisk the egg and egg yolk together (save the spare egg white for the meringue)
Mix 2 tablespoons of cornstarch with 3 tablespoons of sugar. Whisk the cornstarch and sugar mixture into the eggs.
Strain the orange zest out of the scalded milk. Pour the scalded milk through a strainer and into a large measuring cup.
Gradually pour about half the hot milk into the egg yolk mixture, whisking constantly. (You don't want to end up with scrambled eggs! Pour slowly, and whisk constantly.) We are "tempering" the eggs to avoid scrambling them.
Transfer the egg yolk mixture to the saucepan with the rest of the scalded milk. Cook over medium heat, whisking constantly, until the mixture begins to thicken to a pudding-like consistency. This should only take a minute or two. Don't allow the mixture to boil longer than a few seconds, or it will turn grainy.
Transfer to a bowl or airtight container. Prevent the pastry cream from developing a skin by laying plastic wrap directly on top of the pastry cream. Put it in the refrigerator to cool.

In a small bowl, whisk together 1 teaspoon of cornstarch and 1 teaspoon of egg whites. Set aside.
Beat 9 tablespoons of egg white with an electric mixer on medium speed. You can include the egg white you discarded while making the pastry cream, if you want. Be aware that one small drop of egg yolk will prevent your egg whites from ever being able to "whip up" properly. I like to use egg whites from a carton because I don't need to worry about this.
Once the egg whites are foamy, continue to beat on medium-high speed as you add the 9 tablespoons of sugar one tablespoon at a time. Alternate with a few drops of the cornstarch/lemon juice mixture until all ingredients are mixed together and the egg whites have formed glossy, stiff peaks.
Add 1 teaspoon of orange zest and ¼ teaspoon vanilla extract or vanilla bean paste. Beat the meringue on top speed for another few seconds, just to show it who's boss.

Preheat your oven to 225 °F . Line a large baking sheet with parchment paper.
Put the decorating tip inside your pastry bag. Put the bag, tip-down inside a large, tall glass or tumbler. Fold the edges of the pastry bag over the edges of the glass or tumbler. This is the easy way to fill your pastry bag!
Spoon the meringue into the pastry bag.
Pipe out 3-to-4-inch wide meringue circles on the baking sheet.
Pipe a rim around the edge of the meringue circles to make little "bowl" shapes. (If there isn't enough room for filling, use a spoon to open up the meringue "bowl" a little further.)
Bake the meringue in the 225 °F for about 1 hour, 15 minutes. Without opening the door, turn the oven off and leave the meringues in the hot oven for another hour to cool and crisp up.

Just before serving, fill a pastry bag with the pastry cream. Use a tall glass or tumbler to fill the bag; this is the easiest way to do it!
Use the pastry bag to squirt pastry cream into the meringue "bowl."
Top with an orange slice and enjoy!