Hibiscus Pavlova with Lemon-Hibiscus Cream

You should see tracks from the whisk on the surface of the whites.

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.

Sprinkle the sugar, cornstarch, 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.

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.

Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream color, 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.

Bring 1 cup water to a boil in a small pot.

Remove from heat and steep dried hibiscus flowers or tea bags, 4–5 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, 8–11 minutes—it should be thick with a syrupy consistency.

Transfer to a small bowl and chill until cold, about 20 minutes.

Using an electric mixer fitted with a whisk attachment, beat cream on medium-low speed in a large bowl until very soft peaks form.

Reduce speed to low and gently beat in lemon curd, sour cream, and salt.

If necessary, continue whipping until soft peaks return.

Drizzle 1 Tbsp. chilled hibiscus syrup over whipped cream.

Using a spatula, marble syrup throughout cream, creating dark pink streaks rather than a solid pink cream.

Divide meringues among 6 dessert plates, then top each with a dollop of lemon-hibiscus cream.

Using a fine-mesh strainer, lightly dust top of each pavlova with 1 tsp. reserved ground tea total, if desired, and serve immediately.