Blushing and dainty Mini Pavlovas hold lemon curd, whipped cream, and fresh berries.
Mini Pavlovas
Makes 6 to 8
Ingredients
- 5 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract, divided
- Pink gel food coloring (optional)
- ½ cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ½ cup lemon curd
- Garnish: mini strawberries, pineberries
Instructions
- Preheat oven to 225°. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, cream of tartar, and salt. Beat at medium speed until frothy. With mixer running, gradually add sugar, a few tablespoons at a time, until all sugar is added. Slowly increase mixer speed to high and beat until medium-stiff peaks form, 3 to 4 minutes. Beat in 1 teaspoon vanilla extract. Tint meringue with food coloring, if desired.
- Spoon meringue into a piping bag fitted with a medium open star tip*. Pipe meringue into 3-inch nest or basket shapes, building the sides up taller than centers, at least 2 inches apart on prepared pan.
- Bake until meringues are dry to the touch and peel away easily from the parchment, 1 hour to 1 hour 20 minutes. Leave meringues in oven with door closed until completely cool, a least 4 hours or up to overnight.
- In the clean bowl of a stand mixer fitted with the whisk attachment, combine cream, confectioners’ sugar, and remaining 1 teaspoon vanilla extract. Beat at medium-high speed until medium peaks form, 3 to 4 minutes.
- Spoon approximately 1 to 2 tablespoons lemon curd into each pavlova, and top with whipped cream. Garnish with strawberries and pineberries, if desired. Best served same day.
Notes
*We used an Ateco #826 decorating tip.
