Lemon Cream Mini Pavlovas

by | Apr 2, 2020 | DESSERTS, CAKES AND SQUARES | 0 comments

Lemon Cream Mini Pavlovas
Print Recipe
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Lemon Cream Mini Pavlovas
    Print Recipe
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Ingredients
      Mini Pavlovas
      Lemon Cream
      Servings: people
      Instructions
      Mini Pavlovas
      1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
      2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
      3. Add vanilla and whip to combine.
      4. Sift cornstarch over the meringue and fold to combine.
      5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
      6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
      7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
      Lemon Cream
      1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
      2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
      3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
      Recipe Notes

      -Using egg whites at room temperature will result in more volume.

      -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

      Lavender White Chocolate Meringues

      by | Mar 18, 2018 | COOKIES | 0 comments


      Lavender White Chocolate Meringues
      Print Recipe
        Servings Prep Time
        6-7 dozen 60 minutes
        Cook Time Passive Time
        3 hours 24 hours
        Servings Prep Time
        6-7 dozen 60 minutes
        Cook Time Passive Time
        3 hours 24 hours
        Lavender White Chocolate Meringues
        Print Recipe
          Servings Prep Time
          6-7 dozen 60 minutes
          Cook Time Passive Time
          3 hours 24 hours
          Servings Prep Time
          6-7 dozen 60 minutes
          Cook Time Passive Time
          3 hours 24 hours
          Ingredients
          Servings: dozen
          Instructions
          1. Combine sugar and lavender in a small bowl. Rub lavender buds and sugar together with your fingers to help infuse the lavender flavour into the sugar. Cover tightly and allow to sit at room temperature, preferably overnight. Sift sugar to remove lavender before using.
          2. Preheat oven to 200℉. Arrange 2 oven racks with one in the middle and the second above it. Whip egg whites and cream of tartar until frothy and starting to thicken. Gradually add sugar with mixer running. Once all sugar has been added, continue to beat until stiff peak stage and meringue is glossy, about 8-10 minutes. Add desired food colouring and flavouring and whip just to combine.
          3. Line 2 large baking trays with parchment. Fill a large piping bag fitted with a 446P (10 cm round) tip with meringue and pipe into 1"-1 1/2" kisses, spacing 1" apart on baking tray. To pipe kisses, hold tip vertically 1/2"- 3/4" above tray and squeeze until filling has created a 1"-1 1/2" circle. Stop squeezing and lift up, creating the tail.
          4. Once all meringue has been piped, place trays in oven and bake for 2 1/2-3 hours, checking meringue for doneness at the 2 1/2 hour mark. Once meringues are dry and light with a hollow sound and feeling, turn off oven and allow meringues to remain in oven until completely cooled.
          5. Melt white chocolate in a double boiler or microwave on 30 second intervals until smooth. Dip or decorate meringues in chocolate then decorate with sprinkles if desired.
          Recipe Notes

          Alternatively, you can use lavender flavouring instead of the infused sugar which will eliminate that step.

          Meringues can be piped into any desired shape using other tips if desired.

          I found it difficult to dip the bottom of the meringues into the chocolate without breaking off their tips. I therefore spread an arc of white chocolate onto the side of the meringue and dipped in sprinkles.