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Perfect farm-fresh eggs are the inspiration for these crisp, mini meringues topped with cream and lemon curd. Serve au naturel or scatter them with fresh mint leaves, if you like

Source: Midwest Living


Credit: Cameron Sadeghpour

Recipe Summary

45 mins
3 hrs
8 pavlovas




Instructions Checklist
  • For meringue: Preheat oven to 200°. Place egg whites, sugar, cream of tartar and salt in the clean, dry bowl of a stand mixer; set bowl over a pan of simmering water. Whisk until mixture reaches 165°, about 5 minutes. Lift bowl off pan, wipe bottom dry, and snap into a mixer fitted with a clean, dry whisk attachment. Beat on medium-high until thick and glossy and stiff peaks form, about 5 minutes. Beat in vanilla.

  • Line a baking sheet with parchment paper. Dollop meringue onto parchment in 8 evenly spaced, poached egg-shape mounds. Use the back of a spoon to carve a hollow into each mound. Bake 1 1/2 hours. Turn off oven and leave meringues to cool in oven with the door closed 1 hour.

  • Meanwhile, prepare fillings. For curd: Zest and juice lemons to get 2 teaspoons zest and 6 tablespoons juice. In a medium saucepan, melt butter over medium heat. Add yolks, zest and juice, sugar, and a pinch of salt. Whisk until curd thickens, about 5 minutes. Press through a fine-mesh strainer into a clean bowl. Let cool to room temperature, then cover and chill.

  • For whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, sugar and vanilla on medium until thick.

  • To serve: Place meringues on a platter. Scoop a little whipped cream into each hollow followed by a heaping tablespoon of cold curd.

Nutrition Facts

321 calories; fat 19g; cholesterol 141mg; saturated fat 11g; carbohydrates 35g; mono fat 5g; poly fat 1g; trans fatty acid 1g; sugars 34g; protein 4g; vitamin a 741IU; vitamin c 5.3mg; riboflavin 0.2mg; niacin equivalents 0.1mg; folate 16.8mcg; vitamin b12 0.2mcg; sodium 58mg; potassium 88mg; calcium 35mg; iron 0.3mg.