MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hibiscus Pavlova With Lemon Hibiscus Cream, Part 1
 Categories: Desserts, Citrus, Dairy
      Yield: 6 Servings
 
MMMMM--------------------------MERINGUE-------------------------------
    1/2 c  Superfine sugar;
           - +2 ts, divided
      2 ts Corn starch
    1/8 ts Fine sea salt
      6 tb Dried hibiscus flowers -OR-
      7    Hibiscus tea bags
      3 lg Egg whites; room temperature
    1/4 ts Cream of tartar -OR-
    3/4 ts Distilled white vinegar

MMMMM-----------------------HIBISCUS SYRUP----------------------------
      2 tb Dried hibiscus flowers -OR-
      2    Hibiscus tea bags
    1/4 c  Superfine sugar

MMMMM--------------------LEMON-HIBISCUS CREAM-------------------------
      1 c  Cold heavy cream
      3 tb Homemade lemon curd -OR-
      3 tb Store-bought lemon curd
      2 tb Sour cream
      1 pn Fine sea salt
 
  Meringue:

  Preheat oven to 250°F/120°C.
  
  Line a rimmed baking sheet with parchment paper. In a small bowl,
  whisk together 2 ts superfine sugar, corn starch, and salt,
  breaking up any lumps; set aside.
  
  Grind flowers or tea leaves (cut open bags, remove tea, and discard
  bags) in a spice mill or food processor until very finely ground;
  set aside.
  
  Using an electric mixer fitted with a whisk attachment, beat egg
  whites and cream of tartar or vinegar on medium-high speed until
  the mixture transforms from frothy soap suds to soft, opaque peaks,
  about 3 minutes. You should see tracks from the whisk on the
  surface of the whites.
  
  Add the remaining 1/2 cup sugar slowly, 1 tb at a time, beating to
  incorporate fully before adding the next spoonful, 5 to 8 minutes
  total. Continue to beat on medium-high speed until stiff, glossy
  peaks form, about 2 minutes more. Test to see if sugar is fully
  dissolved by rubbing a small amount between your fingertips. If it
  still feels gritty, keep beating until dissolved.
  
  Sprinkle the sugar, corn starch, and salt mixture over egg whites
  and fold in gently with a spatula. Using a fine-mesh strainer, sift
  1 tb reserved ground tea over mixture and fold in gently. Reserve
  remaining ground tea.
  
  Using a large spoon, divide meringue into 6 even mounds on the
  prepared baking sheet. Using the back of the spoon, make a small
  well in the center of each meringue. Lightly dust 1 ts reserved
  ground tea with fine-mesh strainer over meringues. Reserve
  remaining ground tea.
  
  Bake, rotating halfway through cooking time, until outsides are dry
  and a very pale cream color, 65 to 70 minutes. Turn oven off and
  leave door slightly ajar with meringues inside, letting them cool
  completely, at least 2 hours or up to overnight.
  
  Hibiscus Syrup:

  Bring 1 cup water to a boil in a small pot. Remove from heat and
  steep dried hibiscus flowers or tea bags, 4 to 5 minutes. Strain
  tea or discard tea bags; if straining, strain into a medium bowl,
  then return tea to pot. Add sugar and bring to a boil over high
  heat. Reduce the liquid, stirring occasionally, until a scant
  1/4 cup liquid is left, 8 to 11 minutes--it should be thick with a
  syrupy consistency. Transfer to a small bowl and chill until cold,
  about 20 minutes.
  
  Continued in Part 2
  
  Recipe by Rhoda Boone
  
  Recipe FROM: Epicurious, Apr 2015
  
  Formatted by: Dave Drum, Apr 17, 2015
 
MMMMM