Clementine pavlovas with candied pistachios

Prep: 1 hour Cook: 1 1⁄2 hours Makes: 6 servings Make all the components in advance for quick assembly.

Meringues: 3 large egg whites, at room temperature 6 ounces confectioners’ sugar, sifted to remove lumps (about 1 3⁄4 cups after sifting) Clementine curd: 6 tablespoons butter, softened 1 cup granulated sugar 1 large egg 3 eggs yolks 1 ⁄2 cup freshly squeezed clementine juice (4 to 6 clementines) 1 cup heavy whipping cream Candied clementines, optional, see recipe Candied pistachios, optional, see recipe Fresh mint sprigs

1

For meringues, heat oven to 250 degrees. Line 1 large baking sheet with parchment paper.

2

Beat egg whites in a large bowl of electric mixer (or with a hand mixer) until foamy. Gradually beat in confectioners’ sugar and continue beating until mixture holds stiff peaks, about 15 minutes.

3

Use a wet ice cream scoop to spoon 6 large dollops of the meringue onto the baking sheet. With the back of the scoop, make an indent in the center of each meringue, forming a nest shape. Bake meringues until crisp and bottoms are lightly golden, about 1 hours, 15 minutes. Cool on a wire rack. Store in an airtight container up to several days.

4

For the clementine curd, beat the butter and sugar together in a medium bowl with an electric mixer. One at a time, beat in the egg and egg yolks. Beat for 1 minute. Add clementine juice. Transfer to a medium, heavy-bottomed saucepan. Cook on low until mixture is smooth (curdled appearance will resolve when butter melts). Increase heat to medium, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer), about 15 minutes. Do not boil. Strain through wire mesh sieve into a bowl. Cover and refrigerate until completely cool. (Clementine curd will keep refrigerated for several days.) Makes 1 1⁄2 cups.

5

Shortly before serving, beat whipping cream in a small bowl with electric mixture just until soft peaks form.

6

To assemble, put one meringue onto each plate. Divide clementine curd equally among the meringues; top with whipped cream. Top with candied clementines and their syrup, dividing equally among the plates. Garnish with candied pistachios and mint; serve immediately.

Nutrition information per serving:

532 calories, 29 g fat, 17 g saturated fat, 199 mg cholesterol, 66 g carbohydrates, 63 g sugar, 6 g protein, 56 mg sodium, 0 g fiber

Candied clementines:

Put ½ cup each sugar and water, 1 teaspoon ground cardamom (or ½ teaspoon freshly ground nutmeg) and a pinch of ground allspice into a small saucepan. Heat to a boil to dissolve the sugar into a syrup. Add the segments from 6 clementines. Cook, stirring often, until the clementine segments turn translucent, about 10 minutes. Cool the segments in the syrup. Makes about 1 cup. Refrigerate covered up to a week.

Candied pistachios:

Line a baking sheet with parchment paper and spray the paper with nonstick spray. Put 1/3 cup each sugar and water into a small saucepan. Heat to a boil, then cook, carefully swirling the pan, until mixture turns a deep golden color, 3 to 5 minutes. (Do not walk away.) Immediately stir in 1/2 cup pistachio nuts and pour onto prepared baking sheet. Use a buttered knife to spread the nuts out in a single layer. Cool completely. Use a large knife to roughly chop. Store in a plastic bag for up to 2 weeks.