A simple yet, stunning hibiscus tea recipe, by Epicurious.

Pavlova with Lemon and Hibiscus Cream 

Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavour. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined with lemon curd to create a rich whipped cream topping. The result is a dessert that's both stunning and delicious.

** Substitute "sugar" in this recipe for stevia. **

MERINGUE

• 1/2 cup plus 2 teaspoons superfine sugar, divided
• 2 teaspoons corn starch
• 1/8 teaspoon fine sea salt
• 6 tablespoons dried hibiscus flowers (available at natural food stores, Latin or Middle Eastern markets, or online) or 7 hibiscus tea bags
• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar or 3/4 teaspoon distilled white vinegar

HIBISCUS SYRUP

• 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
• 1/4 cup superfine sugar

LEMON HIBISCUS CREAM

• 1 cup cold heavy cream
• 3 tablespoons homemade or store-bought lemon curd
• 2 tablespoons sour cream
• Pinch of fine sea salt

METHOD

MERINGUE

Step 1
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together 2 tsp. superfine sugar, cornstarch, and salt, breaking up any lumps; set aside.

Step 2
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.

Step 3
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 soapsuds to soft, opaque peaks, about 3 minutes. You should see tracks from the whisk on the surface of the whites.

Step 4
Add the remaining 1/2 cup sugar slowly, 1 tablespoon at a time, beating to incorporate fully before adding the next spoonful, 5–8 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.

Step 5
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 Tbsp. reserved ground tea over mixture and fold in gently. Reserve remaining ground tea.

Step 6
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 tsp. reserved ground tea with fine-mesh strainer over meringues. Reserve remaining ground tea.

Step 7
Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream colour, 65–70 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