Instead of a traditional pavlova, whip up these individual mini lemon puffs. They’re filled with lemon cream and drizzled with lemon glaze.
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tsp vanilla essence
- 1/2 cup thickened cream
- 1/2 cup lemon curd
- 1 cup icing sugar, sifted
- 2-3 tbsp lemon juice
Method
-
Step 1Preheat oven to 100C. Line two large flat oven trays with baking paper.
-
Step 2In a stand mixer or using hand-held beaters, whisk egg whites with a pinch of salt into soft peaks. Add sugar 1 tablespoon at time until it has dissolved - rub a little mixture between your thumb and finger to see if it’s still gritty.
-
Step 3Continue whisking for 4 minutes until stiff and glossy, then add vanilla and whisk in.
-
Step 4Spoon meringue into a piping bag with a star nozzle and pipe 24 x 6cm rounds onto the lined trays. Make sure half the meringues are flat as they will be turned upside down to be the base of the ‘sandwiches’. The top 12 meringues can have some height and swirl.
-
Step 5Bake for 1 hour, then turn the oven off and leave for a further hour to cool.
-
Step 6Just prior to assembling, whip cream with lemon curd until thick. In a separate bowl, combine icing sugar with enough lemon juice to make a thick, drippable consistency. You can add a drop or two of yellow food colouring if you like.
-
Step 7Turn the flatter meringue bases upside down and spoon or pipe on a thick layer of lemon cream. Place a meringue top onto the cream and gently press together. Drizzle with a little of the lemon glaze. Serve dusted with icing sugar.
Recipe Notes
+ 1 hr cooling.
You can buy pre-packaged meringue and pavlova mix in the baking section of the supermarket these days. They are a fool-proof way to make meringue and just require extra water, if you don’t want to try the made-from-scratch method above.
Lemon curd is available near the jams in the supermarket. Of course, you can make your own if you prefer!
Recipe and photo by Greer Worsley.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register