Petite Lemon Pavlovas with Blueberry Curd
 
Makes approximately 30
Ingredients
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon lemon extract
  • ⅛ teaspoon fine sea salt
  • 2 teaspoons fresh lemon zest
  • Blueberry Curd (recipe follows)
  • Garnish: fresh mint leaves
Instructions
  1. Preheat oven to 250°. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 30 (2-inch) circles onto each parchment sheet; turn parchment paper over.
  2. In a large bowl, beat together egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually beat in sugars, extract, and salt until egg whites are thick and shiny and soft peaks form, approximately 2 minutes. Beat in lemon zest and continue beating until stiff peaks form, 2 to 3 minutes.
  3. Transfer meringue mixture to a piping bag fitted with a medium open-star tip (Ateco #822). Starting in the center of each circle, pipe concentric circles of meringue mixture outward until each drawn circle is filled. Pipe 1 to 2 extra layers onto perimeters to form a rim around the edge of each circle.
  4. Bake for 1 hour. Turn oven off and leave in oven with door closed overnight to continue to dry meringues.
  5. Store in airtight containers at room temperature for up to 3 days until needed.
  6. Just before serving, spoon desired amount of Blueberry Curd into centers of pavlovas. Garnish with mint, if desired.
Notes
EDITOR’S NOTE: Meringues will become sticky if humidity levels are high. For best results, make and serve on dry days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/petite-lemon-pavlovas-with-blueberry-curd/