Mini Pavlovas with Lemon Curd Recipe
Servings: 6
Calories: 208kcal
These mini pavlovas with lemon curd are crisp on the outside and marshmallow-soft inside. An elegant lemon curd meringue dessert.
Print Recipe
Ingredients
- 5 large egg whites* , making sure there are no egg yolk, room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2/3 cup sugar
- ¾ cup lemon curd**
- 36 small fresh raspberries
- Fresh mint leaves
- 1-2 tablespoons powdered sugar , for garnish
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment and the stainless steel bowl, whisk the 5 large egg whites* and ¼ teaspoon cream of tartar until light and fluffy, approximately 2 minutes. While the mixer is running, add the 1 teaspoon vanilla bean paste (or vanilla extract) and then the 2/3 cup sugar, 1 tablespoon at a time, until the mixture is fluffy and glossy. Do not over mix.
- To make the pavlovas, you can use a large spoon and spoon it onto the mat, creating a well in the center using the back of a spoon or use a large pastry bag fitted with at large open star tip, such as the Wilton 1M. Form into 6 individual pavlovas.
- Bake for 60 minutes, but at the end do not open the oven, simply turn it off and allow the pavlovas to cool complete in the oven. This will take about 2 hours. Feel free to leave them in there overnight.
- Pavlovas should gently lift from the parchment, but it not, twist gently or use an offset metal spatula to pry them a little.
- Do not finish until you are ready to serve (or about an hour away). Place them on a serving dish and measure 2 tablespoons of lemon curd into the center of each. Top with 2-3 fresh raspberries and a mint leaf. If desired, dust the tops with powdered sugar.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
*Separate eggs when they are cold, uses for egg yolks include a very rich omelet or egg muffin, hollandaise sauce, homemade mayonnaise, custards or carbonara.
**If you aren’t making your own curd, use canned lemon pie filling. Storage: Store unfilled mini pavlovas in an airtight container at room temperature for up to 2 days, ideally in a cool, dry place. Avoid refrigerating plain pavlovas if possible, since humidity can make them sticky. Once filled with lemon curd and berries, they are best served the same day. Freezing: Unfilled pavlovas can be frozen. Once fully cooled, place them in an airtight container with parchment between layers and freeze for up to 1 month. Thaw them at room temperature in a dry environment before topping.
**If you aren’t making your own curd, use canned lemon pie filling. Storage: Store unfilled mini pavlovas in an airtight container at room temperature for up to 2 days, ideally in a cool, dry place. Avoid refrigerating plain pavlovas if possible, since humidity can make them sticky. Once filled with lemon curd and berries, they are best served the same day. Freezing: Unfilled pavlovas can be frozen. Once fully cooled, place them in an airtight container with parchment between layers and freeze for up to 1 month. Thaw them at room temperature in a dry environment before topping.
Nutrition
Calories: 208kcal | Carbohydrates: 43g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Trans Fat: 0.1g | Sodium: 127mg | Potassium: 80mg | Fiber: 1g | Sugar: 42g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.1mg
