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Mini Lemon Pavlovas with Berries

mini lemon pavlova with blackberries

Ingredients

Scale
  • 6 (190-200 grams) egg whites, aged for 27 days, room temperature
  • 11 ounces (310 grams) superfine sugar(caster sugar)
  • 2 1/4 tsp cornstarch
  • 2 tsp lemon juice
  • 1/2 cup heavy whipping cream
  • 1/2 recipe lemon curd (can omit the zest if desired)
  • Fresh, frozen, or macerated berries- such as strawberries, blackberries, raspberries, or blueberries

Instructions

To Make Mini Lemon Pavlovas

  1. Preheat oven to 200 and prepare 2 half sheet pans lined with parchment paper. Draw four – 3 inch circles on each piece of parchment, then flip the parchment over so the pencil side is down on the half sheet pans.
  2. Next, clean your mixing bowl and whisk with some vinegar or lemon juice to get rid of any oils.
  3. Add the room temperature egg whites* to the mixing bowl and mix on speed 4 (for a 10 speed mixer). 
  4. Once soft peaks form, begin adding the sugar** 1 tablespoon at a time every 30-60 seconds. Stop and scrape the sides of the bowl 4-5 times when adding the sugar so that all of the sugar gets mixed in. If any sugar remains undissolved, this will cause the mini lemon pavlovas to weep.
  5. Mix on speed 4 until stiff peaks form, which takes about 25-35 minutes from start to finish. To test for stiff peaks, lift the whisk out of the bowl and see if the pavlova meringue stands up straight. If not, mix longer until stiff peaks form
  6. Add the cornstarch and lemon juice and mix for about 30 seconds on medium high.
  7. Spoon the meringue onto the parchment in the circles, keeping it high.
  8. Gently spread the meringue out to fill the circle and make upward furrows around the sides so that it helps the meringue to rise up and not outward.
  9. Make an indentation in the top of each mini pavlova for the lemon cream and berries.
  10. Place the pavlovas in the oven and bake for 1 hour 15 minutes. Do NOT open the oven at any point during the baking process or even once the mini pavlovas are done baking. They will deflate if there is a rapid change in temperature.
  11. Let the pavlovas rest in the oven for at least 2 hours or up to 6 after baking, being sure to keep the oven door shut!
  12. Make the lemon curd while the pavlovas are baking, and chill for at least 2 hours before using.

To Assemble the Mini Pavlovas

  1. Whip the heavy cream to soft peaks and then fold in the lemon curd. 
  2. Right before serving, top the pavlovas with the lemon cream and fresh berries or macerated berries of your choice. Do not put the toppings on far in advance because the mini pavlovas will soften from the moisture of the lemon cream and berries.
  3. This dessert is best eating within 1-2 days of making it.

Notes

*If you do not have time to age the egg whites, that is okay. I have used un-aged whites, and it still works. You just have more moisture to deal with, so be aware of that. Use room temperature whites no matter what though because they whip up better and fuller than cold egg whites.

**If you cannot find superfine sugar, you can also process granulated sugar in a food processor until it is fine. You will get the best results with superfine sugar though.

Keywords: mini lemon pavlovas, pavlova, superfine sugar