Let’s talk about failure. Victory would mean nothing, if not for failure. Succeeding at something after failing is that much sweeter, isn’t it? Because you know what failure tasted like. Often attempting something in itself is a prize, regardless of your reasons being fear of failure itself or the experience of attempting it. If nothing else, at least it teaches you something. 
You get to face your fears and realize it’s not all that bad, that your definition of failure may have been wrong all along. That there is no such thing as failure. Call it a notch in your process of elimination – at least you now know what NOT to do now. Ultimately, failure is the biggest motivation one can hope for. If not in other aspects of life, I’ve learned to celebrate failure in the kitchen. It teaches me, improves my MO, makes me stick my tongue out sideways in concentration whilst I revisit my recipe ratios. It also gets my wheels turning to minimize waste and re-purpose failed ingredients. My failures weave the fabric of my creative life, and if I had to do it again, I’d do it exactly the same way – failure and all. 
To that effect, here’s my failed pavlova – it helped me make better pavlova the next day. Mini pavlovas that are tiny little pillows of cloud that are crisp outside and sticky-mushy inside with a silky smooth lemon-lavender curd on top. That my friends is a by-product of my spectacular failure and I am so much gladder for it. 

Print Recipe
Lemon Lavender Pavlova
Pillowy bites of crisp, chewy, creamy meringue topped with silky lemon curd infused with lavender
Course Dessert
Cuisine Gluten-free, World
Servings
mini pavlovas
Ingredients
Pavlova
Lemon Lavender Curd
Course Dessert
Cuisine Gluten-free, World
Servings
mini pavlovas
Ingredients
Pavlova
Lemon Lavender Curd
Instructions
Pavlova
  1. Preheat oven to 200°F. Line 2 baking sheets with parchment paper, set aside
  2. In the bowl of a stand mixer combine the egg whites, sugar and salt. It will be very thick and grainy. Put the bowl over a double boiler and stir with a rubber spatula until the sugar is completely melted
  3. Add water slowly while whipping the egg whites together until medium-stiff peaks that look glossy and smooth. Fold in the vanilla, vinegar, and cornstarch, the peaks should remain very stiff.
  4. Using a spatula, drop bite-sized pillows or meringue on the parchment-lined baking trays. Use a wet spoon to create a shallow dip in the meringue so it bakes evenly
  5. Bake the meringues for 1.5 hours. Turn off the oven, and without cracking open the oven, leave it in for another 30 minutes. Remove from oven and let it cool completely before filling
Lemon lavender curd
  1. In a bowl set over a double boiler on low-medium heat, whisk together the yolks, egg, sugar, lemon juice, zest, and lavender
  2. Stir the mixture constantly until it starts to thicken. Add the butter slowly until the butter is incorporated into the curd enough to coat the back of a spoon and the color of the curd turns pale yellow
  3. Remove from heat, let cool before filling the pavlovas. Garnish with dried lavender buds.