Serves: Serves 10
- ⅔ cup (4¾ ounces) sugar
- 1 tablespoon cornstarch
- 3 large egg whites
- ¼ teaspoon cream of tartar
- Pinch of salt
- ¼ teaspoon pure vanilla extract
- 3 pint baskets (about 3 pounds) fresh strawberries
- 2 cups (16 ounces) water
- 1¼ cups (8¾ ounces) sugar
- 2 tablespoons (1 ounce) sugar
- 1 tablespoon dried lavender blossoms or
- 2 tablespoons fresh lavender blossoms
- 1½ cups (12 ounces) heavy whipping cream
- 1½ tablespoons mild-flavored honey, such as orange blossom
- Fresh lavender, for garnish
Make the meringues: Preheat the oven to 250°F and position an oven rack in the center. Use the fine-mesh strainer to sift 2 tablespoons of the sugar and all the cornstarch into the small bowl. Place the egg whites, cream of tartar, and salt in the bowl of the stand mixer and whip on medium-high speed for 1½ to 2 minutes, until soft peaks form. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer at each step to achieve the same results. Add the vanilla and, with the mixer running, slowly rain in the remaining sugar. Turn the speed to high and whip until the meringue is very stiff, 30 to 45 seconds. Sift the sugar-cornstarch mixture over the meringue and gently fold it in with the spatula just until blended.
Line the baking sheet with parchment paper or a silicone mat. Gently spoon meringue into the ⅓-cup measuring cup, level the top, and use the spoon to help turn it out onto the baking sheet. Create 7 more portions in this manner, spacing them evenly. Use the back of the spoon to make a well in each meringue. The finished meringues should be about 3 inches wide and 1 inch tall.
Bake the meringues for 50 to 55 minutes, until faintly golden and crispy on the outside. The interior will still be soft and fluffy. Transfer to a rack and cool completely.
Poach the strawberries: Wash the berries and pat dry. Hull each berry using a strawberry huller or the tip of a paring knife. If the strawberries are large, cut them into quarters or ¼-inch thick slices. Place the water and sugar in the medium saucepan and bring to a boil. Simmer for 1 to 2 minutes, until the sugar is completely dissolved. Carefully transfer the berries to the syrup and bring back to a simmer. As soon as the syrup begins to boil again, remove from the heat and cover the pot. Let the berries sit in the syrup until the mixture is room temperature, about 30 minutes-they will poach in the residual heat.
Make the honey-lavender cream: Place the sugar and lavender in the spice or coffee grinder and grind until the texture is very fine. Transfer to the small bowl. Place the cream, honey, and 1½ tablespoons of the lavender sugar in the cleaned bowl of the stand mixer and whip until the cream holds soft peaks (save the remaining lavender sugar for another use). You may also use the cleaned hand mixer and medium bowl here. Cover with plastic wrap and refrigerate for 30 minutes to allow the flavors to blend.
Assemble the Pavlovas: Use the slotted spoon to scoop the strawberries from the poaching liquid and drain slightly on paper towels. (Save the poaching syrup for flavoring sparkling water or use it for a refreshing twist in your favorite cocktail.) Place a meringue on each serving plate. Fill the center of each meringue with honey lavender cream and top with 4 or 5 strawberries. Garnish with some fresh lavender and serve immediately.