These mini pavlovas feature crisp, airy meringue shells topped with a dollop of whipped cream, a hint of tangy lemon curd, and a fresh mint leaf for garnish. Perfectly bite-sized, they make an elegant treat for gatherings, celebrations, or afternoon tea.
Ingredients
4 large egg whites, at room temperature
1 cup superfine sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
½ teaspoon pure vanilla extract
⅓ cup heavy cream
1 teaspoon powdered sugar
⅓ cup plus 2 teaspoons lemon curd
Mint leaves, for garnish
Directions
- Position oven rack in center of oven. Preheat oven to 250°F. Cut parchment paper to fit two baking sheets. Draw 18 (1¾-inch) circles 1 inch apart on each piece of paper. Place papers, circle sides down, on baking sheets; set aside.
- For meringue, in a large mixing bowl beat egg whites with a mixer on medium until soft peaks form (tips curl). Add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight) and sugar is almost dissolved. Sprinkle cornstarch, vinegar and vanilla over egg white mixture; gently fold in.
- Spoon meringue into a pastry bag fitted with a 1M star tip. Pipe a mound of meringue within each circle marked on paper.
- Bake 30 minutes. Turn off oven; let meringues dry in oven with door closed 1 hour. Lift meringues off paper. Transfer to wire racks; cool completely. If desired, store meringues in an airtight container at room temperature up to 2 days or freeze up to 2 weeks.
- For topping, in a small bowl beat heavy cream and powdered sugar with mixer on high until stiff peaks form. Spoon 1 teaspoon whipped cream and ½ teaspoon lemon curd on each meringue. If desired, garnish each with a mint leaf.
