Mini Pavlovas with Lemon Curd and Berries

by Erin

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

If you enjoy meringues then you will fall in love with these mini pavlovas topped with lemon curd and fresh berries.

Mini Pavlovas with Lemon Curd and Berries 4

Good luck trying not to eat all the batter before it is baked. Who knew egg whites and sugar could taste so dang delicious? But I promise it’s worth baking because, believe it or not, the end result might be better than it’s raw beginnings. Imagine a marshmallow with a crispy exterior. Told you it was even better.

Mini Pavlovas with Lemon Curd and Berries 1

This was my first time ever making pavlovas and decided to make minis, that way each person could top theirs off with as much or as little toppings as desired. Because pavlovas don’t just stop with a meringue, otherwise they’d just be called meringues. You have to top them off with something so I filled mine with lemon curd and a mixture of fresh berries.

Mini Pavlovas with Lemon Curd and Berries 2

After taking photos of 2 assembled pavlovas, I actually saved the remaining 4 in hopes of serving them this Sunday for one of the Easter desserts (yes there’s more than one, try to act surprised). If you’ve ever dealt with homemade meringue, you know that storing them is sometimes tricky as they do not sit well with moisture. Literally. After perusing the internet I found a tip: in the bottom of an air-tight container, sprinkle some cornstarch and place a piece of paper towel on top, then proceed to stack the meringues inside and close tightly. I will report back on how effective that is because with the non-stop rain all week you could say it’s a tad bit humid.

Mini Pavlovas with Lemon Curd and Berries 5

While this is my last contribution to #EasterSweetsWeek there’s still plenty more to be had! If you scroll to the bottom of this post you will find the rest of the recipes that were shared today as well as information on our amazing sponsors and giveaway!

Mini Pavlovas with Lemon Curd and Berries 3

Two years ago: Crustless Quiche Lorraine

Three years ago: Cheesy Tater Tot Casserole

Four years ago: Single Serving Bread Pudding

Seven years ago: Strawberry Nutella Bread Pudding

MINI PAVLOVAS WITH LEMON CURD AND BERRIES

Makes 6

Ingredients:

3 large egg whites

Pinch of salt

3/4 cups Dixie Crystals pure cane sugar

1-1/2 tsp fresh lemon juice

1-1/2 tsp cornstarch

1-1/2 tsp Adam’s Extract vanilla extract

Lemon curd, store-bought or homemade

3 cups fresh mixed berries

Directions:

  1. Preheat the oven to 325° and line a large baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites with the salt at medium-high speed until soft peaks form. At high speed beat in the sugar, a few
    tablespoons at a time, until the whites are stiff and glossy. Beat in the lemon juice along with the cornstarch and vanilla seeds.
  3. Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick. Using the back of a spoon,
    make a 1 1/2-inch well in the center of each meringue. Bake the meringues in the lower third of the oven for 5 minutes. Immediately lower the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door open and let the meringues cool completely – should be hard on the outside and soft on the inside.
  4. Set the meringues on plates, fill the centers with lemon curd, and top with 1/2 cup of berries. Serve immediately. (If preparing meringues ahead of time, store unassembled in an air-tight container – put a tablespoon of cornstarch on the bottom of the container, place a paper towel on top, and layer the meringues on top to help absorb any residual moisture).

Source: Adapted from Food & Wine.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Cookies:

Cake:

Candy:

Baked/Cooked Desserts:

No Bake Desserts:

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

CLOSED

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

6 comments

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6 comments

Deb @ Cooking on the Front Burner March 30, 2018 - 4:27 pm

I also have never made these but I will be trying them soon!!

Reply
Liz Mays March 30, 2018 - 2:12 pm

I love that you made them into minis. They came out so great!

Reply
spiffycookie March 30, 2018 - 2:13 pm

I feel like many foods can benefit from being miniaturized.

Reply

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