Mini Pavlovas with Lemon Curd
Recipe by Nicole Thom-Arens
Makes 6
Since first making these pavlovas in honor of my grandma Mary B., I’ve been making these every year for my mom for her birthday. When I was growing up, she loved chocolate, so I was surprised that this dessert has been her favorite. A stand mixer makes making pavlovas super easy, but you can mix the meringue with a hand mixer. I’ve always topped these delicate clouds of marshmallow-y meringue with loose lemon curd that pours like a sauce and whipped cream, but the topping ideas are endless. I would recommend topping with something tart to offset the sweetness of the pavlovas. Store any leftover pavlova shells in an airtight container at room temperature for up to 3 days.
Ingredients:4 large egg whites, room temperature1 cup granulated sugar
Lemon Curd:4 large egg yolks, room temperature2/3 cup granulated sugar1 tablespoon lemon zest2/3 cup freshly squeezed lemon juicePinch of salt6 tablespoons unsalted butter
Sweetened Whipped Cream:1 cup heavy whipping cream3 tablespoons powdered sugar1 teaspoon vanilla bean paste
Instructions:1. Preheat the oven to 300 degrees.2. Line a baking sheet with parchment paper.3. Clean the bowl of a stand mixer with white distilled vinegar. Wipe dry. 4. Carefully separate the egg whites from the yolks. Set the yolks aside for the lemon curd.5. Add the whites to the clean mixing bowl. Whip on medium-low until frothy (about 2 minutes). 6. Once the whites are frothy, add the sugar 1 tablespoon at a time. Scrape down the sides of the mixing bowl periodically to ensure all the sugar is dissolved into the whites. After the sugar has been added, increase the speed of the mixer to medium-high and whip until stiff peaks form and the meringue is glossy. 7. Separate the meringue into 6 mounds on the prepared baking sheet. Use a spoon to smooth the edges and the tops. (This part is really forgiving. I like to shape the mounds into circles and build a bit of height, smoothing the top.)8. Bake the pavlovas at 300 degrees for 30 minutes. After 30 minutes, turn off the oven and crack the door. (I used a large wooden spoon to keep the oven from closing or opening too much.) Allow the pavlovas to cool in the oven for 2 hours. 9. While the pavlovas are cooling, make the lemon curd by combining all the ingredients into a medium saucepan. Cook over medium heat until thick and bubbling—stirring the entire time to prevent curdling. Pour the curd through a mesh strainer into a serving dish. Cover with plastic wrap—make sure the plastic wrap touches the top of the curd to avoid a skin forming—and allow to cool at room temperature for serving. (I like to serve the lemon curd warm, but you could certainly chill the curd.)10. Just before serving, make the whipped cream by adding all the ingredients to a bowl and whipping to soft peaks. 11. To assemble, place a pavlova on a plate and lightly crack open the top to make a hole. Fill the hole with the whipped cream and pour over the lemon curd.
Ingredients:4 large egg whites, room temperature1 cup granulated sugar
Lemon Curd:4 large egg yolks, room temperature2/3 cup granulated sugar1 tablespoon lemon zest2/3 cup freshly squeezed lemon juicePinch of salt6 tablespoons unsalted butter
Sweetened Whipped Cream:1 cup heavy whipping cream3 tablespoons powdered sugar1 teaspoon vanilla bean paste
Instructions:1. Preheat the oven to 300 degrees.2. Line a baking sheet with parchment paper.3. Clean the bowl of a stand mixer with white distilled vinegar. Wipe dry. 4. Carefully separate the egg whites from the yolks. Set the yolks aside for the lemon curd.5. Add the whites to the clean mixing bowl. Whip on medium-low until frothy (about 2 minutes). 6. Once the whites are frothy, add the sugar 1 tablespoon at a time. Scrape down the sides of the mixing bowl periodically to ensure all the sugar is dissolved into the whites. After the sugar has been added, increase the speed of the mixer to medium-high and whip until stiff peaks form and the meringue is glossy. 7. Separate the meringue into 6 mounds on the prepared baking sheet. Use a spoon to smooth the edges and the tops. (This part is really forgiving. I like to shape the mounds into circles and build a bit of height, smoothing the top.)8. Bake the pavlovas at 300 degrees for 30 minutes. After 30 minutes, turn off the oven and crack the door. (I used a large wooden spoon to keep the oven from closing or opening too much.) Allow the pavlovas to cool in the oven for 2 hours. 9. While the pavlovas are cooling, make the lemon curd by combining all the ingredients into a medium saucepan. Cook over medium heat until thick and bubbling—stirring the entire time to prevent curdling. Pour the curd through a mesh strainer into a serving dish. Cover with plastic wrap—make sure the plastic wrap touches the top of the curd to avoid a skin forming—and allow to cool at room temperature for serving. (I like to serve the lemon curd warm, but you could certainly chill the curd.)10. Just before serving, make the whipped cream by adding all the ingredients to a bowl and whipping to soft peaks. 11. To assemble, place a pavlova on a plate and lightly crack open the top to make a hole. Fill the hole with the whipped cream and pour over the lemon curd.