Ginger Cream Meringues with Berries (mini pavlovas)

For this flashback Friday I'm re-posting a recipe I first made in summer of 2008, using the inspiration from a summer issue of the Canadian Living magazine. I made these using a pavlova recipe I got from my friend Herta many years ago. While making these meringues I was reminded of childhood days, living in Brazil, where a certain corner store, which I passed on my way home from school, sold the best hard baked pink meringues. For 5 cents, I was the richest and luckiest girl on the street while I slowly enjoyed the melt in your mouth sweetness.  While these dessert meringues here don't come out as dense, but rather soften into a marshmallow texture with the toppings on them, I still enjoy the light and airy consistency, especially combined with the custard and berries. This is also another delicious gluten free option.

A bit of trivia included about blueberries:
Blueberries are Canada’s number 1 fruit crop in terms of crop area and they are as Canadian as maple syrup! Enjoy them when in season and freeze them for the winter.

Meringues:

• 4 egg whites (save yolks for custard)
• 1/4 tsp salt
• 2 tsp lemon juice
• 1 tsp vanilla
• 4 tsp cornstarch
• 1 c sugar

1. Beat egg whites and salt until frothy, then add lemon juice, vanilla and cornstarch.
2. Gradually add sugar, beating until very stiff (5 - 10 minutes)
3. Line a large cookie sheet with foil (shiny side down) or parchment paper. With a large serving spoon, form six to eight 3 inch in diameter mounds; then, using back of spoon, swirl into nests.
4. Bake at 250 F for approximately 75 min. Then turn oven off and leave in the oven for an hour or two to cool down. Can be made the day ahead and stored in a zip lock bag in the fridge.

Custard:

• 2 cups milk, divided
• 1 piece ginger root, (1 - 2 inches) peeled, sliced thinly
• 3 Tbsp sugar
• 3 Tbsp cornstarch
• 4 egg yolks
• 1/2 tsp vanilla
• 1/2 cup whipping cream (to whip and blend in later)

1. In small saucepan, heat 1 ½ milk with ginger over med heat until bubbles form around edge; remove ginger. If you prefer to omit the ginger, it is good just as a vanilla custard too.
2. In bowl, whisk together sugar, cornstarch and ¼ cup milk; blend yolks in well, then another ¼ cup milk and vanilla. Use a tad more vanilla if not using ginger.
3. Stir into hot milk and cook over med heat, stirring constantly, until thickened, about 5 minutes. Remove from heat, pour into bowl. Place plastic wrap directly on surface and refrigerate until cool. Whip cream, then fold into cooled pudding. Cover and refrigerate. Can be made a day ahead.

Berry Topping: (approximate amounts)

• 3 cups blueberries (can add in blackberries and/or raspberries)
• 2 - 3 Tbsp sugar
• 1 Tbsp cornstarch
• 1/4 cup water
• 1 Tbsp lemon juice

1. Put berries in medium pot with a tad amount of water if berries are fresh; if frozen no need for water. 
2. Bring to boil on low to medium heat while stirring in sugar and cornstarch blended with 1/4 cup water. Stir as needed until it bubbles. 
3. Simmer for a few minutes on low until juices run clear. Adjust flavor to personal preference with sugar and/or lemon, depending on sweetness of berries. Cool. At this point you can also add in fresh strawberries.

To serve:

A few hours before serving, scoop a generous amount of custard mixed with whipped cream on top of each meringue. Return to fridge until ready to serve, OR, for a more crusty meringue, you can fill and serve immediately. To serve, place filled meringues on individual dessert plates, using a large spatula to lift. Top with berries.