Lemon Cream Mini Pavlovas
Where the heck is spring?? As I write this it is literally -15°C. I think global warming has skipped over us here in Alberta. But these bright and cheery Lemon Cream Mini Pavlovas are sure to brighten and warm any day. Crisp yet chewy pavlova nests are filled with lemon curd and whipped cream filling. They are lovely topped with fresh berries such as blueberry or raspberry and perfect for Easter or Mother’s Day.
Sadly, with the way the world is these days, most of us may not be having much of a family gathering at Easter. It will most likely be a modest meal with homebound family members and chats throughout the weekend with family and friends on Facetime or Skype. And this is okay because it’s what we need to do right now to keep everyone safe. As for this beautiful dessert, perhaps it will have to wait for another special occasion. Maybe Mother’s Day, bridal shower or what the heck, how about the first day of summer! There are always reasons to celebrate, so you’ll want to bookmark this recipe.
Here are a few helpful hints for this recipe:
-make sure your mixing bowl is very clean (grease will hinder a great meringue).
-use egg whites that are at room temperature (warm egg whites incorporate more air than cold ones).
-you can grind granulated sugar for about 10 seconds using a mini grinder if castor sugar is not available.
-stick the parchment to the baking tray with a few dabs of meringue to prevent it from moving while piping.
-place the tray on a damp towel to prevent the tray from moving while piping.
-don’t open the oven door until it has completely cooled as the warm dry air inside helps to dry out the meringues without further cooking.
-baked meringues will keep several days in an airtight container at room temperature.
-add filling to the meringue nests when ready to serve or up to a couple hours in advance. Adding it more than a couple of hours ahead will cause the meringues to soften too much.
Author: Compelled to Cook