Mini Pavlova
These crisp-on-the-outside, soft-and-marshmallowy-on-the-inside mini pavlovas are the perfect way to use the leftover egg whites from homemade lemon curd. Fill them with whipped cream, lemon curd and fresh berries for an elegant dessert.
Ingredients
Serves 10 mini pavlovas
Meringue Nests
- 4 egg whites, room temperature
- 1 cup (200 g) granulated sugar
To Serve (Optional)
- Whipped cream
- Lemon curd
- Fresh berries
- Mint leaves
Instructions
- Preheat the oven to 250°F (120°C). Line a baking tray with parchment paper.
- In a clean, grease-free bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is thick, glossy, and forms stiff peaks.
- Spoon or pipe the meringue into 10 nests, creating a slight well in the center of each.
- Bake for 1 hour.
- Turn off the oven and leave the pavlovas inside with the door closed for 1 hour to cool slowly.
- Once completely cool, top with whipped cream, lemon curd, and fresh berries before serving.
Notes & Pro Tips
- Make sure the bowl and beaters are completely clean and free from grease.
- Room-temperature egg whites whip up to a greater volume.
- Add the sugar slowly to achieve a stable, glossy meringue.
- Avoid opening the oven door during baking and cooling, as sudden temperature changes can cause cracks.
- Assemble just before serving to keep the shells crisp.
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