Author Pam - For the Love of Cooking / Inspired by Sally's Baking Addiction
Ingredients
Mini Pavlova:
4large egg whites
1cup superfine sugar(Pulse the white sugar through a food processor a few times to make it super fine which will help it dissolve easier)
1tspvanilla extract
1tsp cornstarch
½tspcream of tartar
Lemon Curd:
2lemons, zested
¾cupwhite sugar
4tbspunsalted butter, softened to room temperature
2large eggs
¼cupfresh lemon juice (2-3 lemons)
Pinch of salt
Other Ingredients:
Fresh raspberries
Fresh blueberries
Powdered sugar
Instructions
Mini Pavlova:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Side Note:You will reduce the oven temperature to 200 as soon as you start baking the mini pavlova.
Using a hand or stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes.
Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed for 2 minutes, until glossy stiff peaks form. Side Note:The peaks should be stiff enough that you can hold the whisk upright and the peaks don't move.
Add the vanilla and beat for 1 more minute. The peaks should still be very stiff, if not, keep mixing at high speed.
Using a rubber spatula, fold in the cornstarch and cream of tartar.
Spoon the mixture into a large zip lock bag, snip the corner, and pipe into small nests. You can also just spoon the mixture into nests if you prefer. Make sure to leave a dip in the center to hold the lemon curd and berries.
Place into the oven, close the door, and immediately reduce the heat to 200 degrees. Bake for 35-40 minutes, or until the mini pavlova are firm and dry. Side Note: Rotate the baking sheet if you notice some spots browning. Try to limit opening the oven door.
Turn the oven off and let the pavlova cool inside the oven. Once they are completely cooled, be sure to handle the pavlova carefully because they are very fragile, store in an airtight container until ready to use.
Lemon Curd:
Make the lemon curd by combining the zest of 2 lemons and the white sugar together with your fingers until it’s well combined and the sugar is fragrant. Set aside.
Cream the butter with a hand mixer until creamy and smooth.
Add the fragrant sugar and blend until well combined.
Add the eggs, one at a time, and mix thoroughly.
Add the lemon juice and salt and blend until well combined.
Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees.
Remove from heat and let cool before pouring it into a container. Place, well-sealed, in the refrigerator, until needed.
Serving:
To serve the mini pavlova, spoon some lemon curd in the center of the nest then top with a few fresh berries and a sprinkling of powdered sugar. Serve immediately. Enjoy.