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Light Mini Strawberry Pavlovas with Lemon Curd

mini strawberry pavlovas - featured image
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These light mini pavlovas feature a crisp exterior and marshmallowy interior, topped with tangy lemon curd and fresh berries, making a perfect summer dessert that’s easy to prepare and delightful to eat.

Ingredients

Scale
  • 4 large egg whites (about 120 g / 4.2 oz), room temperature
  • 1 cup granulated sugar (200 g / 7 oz), superfine preferred
  • 1 teaspoon cornstarch (3 g / 0.1 oz)
  • 1 teaspoon white vinegar (5 ml / 0.17 fl oz)
  • 1 teaspoon vanilla extract (5 ml / 0.17 fl oz)
  • ½ cup lemon curd (120 ml / 4 fl oz), homemade or store-bought
  • 1 cup fresh strawberries (150 g / 5.3 oz), hulled and sliced
  • ½ cup fresh blueberries and raspberries (75 g / 2.6 oz), optional
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Separate 4 large egg whites into a clean, grease-free bowl and let them come to room temperature for about 20 minutes.
  3. Using an electric mixer on medium speed, beat the egg whites until frothy and soft peaks form, about 2-3 minutes.
  4. Increase mixer speed to high and gradually add 1 cup granulated sugar one tablespoon at a time, beating well after each addition until the meringue is glossy and forms stiff peaks, about 6-8 minutes.
  5. In a small bowl, mix 1 teaspoon cornstarch and 1 teaspoon white vinegar. Gently fold this mixture and 1 teaspoon vanilla extract into the meringue using a spatula.
  6. Spoon or pipe 8-10 small rounds (about 2.5 inches / 6 cm wide) onto the prepared baking sheet. Use the back of a spoon to create a slight well in the center of each.
  7. Bake the pavlovas for 60-70 minutes until dry and crisp on the outside but slightly soft when pressed gently.
  8. Turn off the oven and leave the pavlovas inside with the door slightly ajar for 1 hour to cool gradually.
  9. Once cooled, spoon lemon curd into the center of each pavlova and top with sliced strawberries, blueberries, and raspberries. Dust with powdered sugar if desired.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid graininess. Bake at low temperature to prevent browning or cracking. Cool pavlovas gradually inside the oven with door ajar to avoid cracks. Use cornstarch and vinegar to stabilize meringue. Pavlova shells can be baked up to 2 days ahead and stored airtight at room temperature. Assemble just before serving. Avoid refrigeration after assembly to keep crispness. Reheat shells in a low oven (250°F / 120°C) for 5-10 minutes to refresh crispness.

Nutrition

Keywords: mini pavlova, lemon curd, strawberry dessert, summer dessert, meringue, fresh berries, light dessert, gluten-free dessert, dairy-free option

Find it online: https://avabowls.com/light-mini-strawberry-pavlovas-with-lemon-curd-recipe-easy-and-perfect-for-summer-desserts/