Mini Pavlova Recipe with Lemon Curd
Make this mini pavlova recipe with six ingredients, and serve it with lemon curd and your favorite toppings for a show-stopping dessert!
Servings: 9 servings
Equipment
- 1 Blender
- 1 Baking Sheet
- 1 Stand Mixer
Ingredients
For the Meringue:
- 1½ cups fine caster sugar or sugar of choice, pulsed in a blender until fine
- 6 egg whites
- 1 teaspoon vinegar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For the Lemon Curd:
- Use your favorite recipe or try this one from Lexi’s Clean Kitchen: Lemon Curd Recipe
Topping Ideas:
- Fresh fruit: plums strawberries, blackberries, blueberries, or raspberries
- Crushed pistachios
- Chocolate shavings
- Powdered sugar
Instructions
- Prepare the Sugar: Pulse the sugar in a blender until fine, being careful not to over-blend into powdered sugar.1½ cups fine caster sugar
- Preheat the Oven: Set your oven to 200°F (93°C).
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set aside.
Make the Meringue:
- In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form.6 egg whites
- Gradually add the sugar, one tablespoon at a time, mixing well between each addition.
- Add the vinegar, cornstarch, salt, and vanilla. Continue whipping until stiff, glossy peaks form and the sugar is fully dissolved (you shouldn’t feel any grains when rubbing a bit between your fingers).1 teaspoon vinegar, 2 teaspoons cornstarch, ¼ teaspoon salt, 2 teaspoons vanilla extract
- Shape the Meringue: Spoon the mixture onto the prepared baking sheet into 9 rounds, each about 4 inches wide.
- Bake: Place in the oven and bake for 1 hour and 15 minutes. Do not open the oven door during baking or while cooling. Turn off the oven and allow the meringues to cool completely inside—ideally 3–4 hours, but at least 2 hours. This helps them dry out properly.
- Prepare the Lemon Curd: While the meringues are cooling, make the lemon curd if you haven’t already.Use your favorite recipe
- Assemble: Once the meringues are fully cooled, top each with a dollop of lemon curd, followed by your choice of fruit and other toppings.Fresh fruit: plums, Crushed pistachios, Chocolate shavings, Powdered sugar
- 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, though I recommend these as more of a day of desert. If you want to prepare the lemon curd in advance, you can store it in an airtight container in the refrigerator for 1-2 weeks. Then, just assemble the dessert when you’re ready to serve.
- Use fresh eggs. Older eggs won’t whip as well.
- Humidity. As an FYI, humidity in your home can play a role in the success! I don't recommend making on the most humid day of the year!
- Avoid egg yolks. If there’s any yolk in the meringue, it won’t whip up or hold its shape. Use any leftover yolks to make Hollandaise sauce or Avgolemono soup!
- Make sure to dissolve the sugar fully when mixing. You shouldn’t feel any grains when mixing it between your fingers.
- Do not open the oven door! This can cause a sudden temperature change, which can deflate and ruin the meringue.
- Cool completely. Make sure to allow plenty of time for the meringue to cool. You need at least 2 hours, but 4 is ideal. This helps the pavlovas dry out properly, creating the stable consistency and crisp exterior we want.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 34g | Protein: 0.1g | Fat: 0.1g | Sodium: 66mg | Potassium: 3mg | Fiber: 0.004g | Sugar: 33g | Calcium: 1mg | Iron: 0.02mg