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Mini Pavlova

Mini Pavlova

Craving something light and refreshing? Mini Pavlova is the ultimate dessert. These airy meringues topped with lemon curd and fresh fruits are sure to impress. Make this easy dessert tonight!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 9 servings
Course: Desserts
Cuisine: Australian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups fine caster sugar or sugar of choice, pulsed in a blender until fine
  • 6 units egg whites
  • 1 teaspoon vinegar
  • 2 teaspoons cornstarch
  • 0.25 teaspoons salt
  • 2 teaspoons vanilla
  • 1 recipe lemon curd Use your favorite recipe
  • 1 cups fresh fruit plums, strawberries, blackberries, blueberries, or raspberries
  • 0.5 cups crushed pistachios
  • 0.5 cups chocolate shavings
  • 0.5 cups powdered sugar

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Whisk
  • Mixing Bowl

Method
 

  1. Prepare the Sugar: Pulse the caster sugar in a blender until fine, being careful not to over-blend into powdered sugar.
  2. Preheat the Oven: Set your oven to 200°F (93°C).
  3. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set aside.
  4. Beat the Egg Whites: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form.
  5. Gradually Add Sugar: Gradually add the caster sugar, one tablespoon at a time, mixing well between each addition.
  6. Add Stabilizers: Add the vinegar, cornstarch, salt, and vanilla. Continue whipping until stiff, glossy peaks form.
  7. Shape the Meringue: Spoon the mixture onto the prepared baking sheet into 9 rounds, each about 4 inches wide.
  8. Bake: Place in the oven and bake for 1 hour and 15 minutes. Do not open the oven door during baking or while cooling.
  9. Cool Completely: Turn off the oven and allow the meringues to cool completely inside, ideally 3–4 hours.
  10. Prepare the Lemon Curd: While the meringues are cooling, make the lemon curd if you haven’t already.
  11. Assemble: Once the meringues are fully cooled, top each with a dollop of lemon curd, followed by your choice of fruit and toppings.
  12. Serve and Enjoy!

Notes

  • Storage: Once cool, transfer leftovers to an airtight container and store them (without the lemon curd) at room temperature for up to 2 days.
  • Fresh Eggs: Use fresh eggs. Older eggs won’t whip as well.
  • Avoid Humidity: Don’t make meringue on a humid day.
  • Avoid Egg Yolks: Ensure there are no egg yolks in the egg whites.
  • Dissolve Sugar: Make sure to dissolve the caster sugar fully when mixing.
  • Do Not Open Oven Door: This can cause sudden temperature changes.
  • Cool Completely: Allow at least 2 hours for cooling.