Duck Egg Pavlova Recipe

Pavlova is an easy-to-make show-stopping dessert. With minimal effort, this meringue-based treat will puff up into a crispy outside shell with a light and chewy marshmallow inside. We've tinkered with the traditional pavlova recipe that uses chicken eggs and adapted it for duck eggs. In our humble opinion, the duck eggs are better at creating more height. Enjoy!

Ingredients

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6 duck egg whites

375 grams white sugar

30 grams corn starch

1.5 tsp fresh lemon juice

1.5 tsp vanilla extract

Zest of 1 lemon

Optional toppings: fresh berries, fresh fruit, mint leaves, jam, jelly, or edible flowers

Instructions

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper.

2. Separate the duck egg whites into a large bowl (you'll need to use an electric hand mixer or stand mixer).

3. Beat the egg whites for about 5 - 6 minutes, while gradually adding in the white sugar.

4. Add in the lemon juice and vanilla extract then beat until the mixture has stiff glossy peaks that stand up on their own.

5. Sift the corn starch over the mixture then gently fold with a spatula to combine.

6. Spread the mixture onto the parchment paper, making a circle or rectangle about 2" tall. Pro Tip: create a slight indent or well in the center to hold the optional toppings after baking.

7. Right before placing the baking sheet into the oven, turn the oven down to 250° F and bake for about 1 hour and 30 minutes.

8. Take out of the oven and cool before adding optional toppings, like fresh berries or fruit, and edible flowers like pansies, borage, rose petals, honeysuckle, or fresh mint leaves.