Mini lemon pavlova
This classic pastry comes to us straight from Australia and New Zealand. In this slightly revisited pavlova recipe, I propose a variation without whipped cream, but with a tangy lemon cream that balances the very sweet taste of the meringue, adding a little freshness to the dessert. Crunchy on the outside and melt-in-the-mouth on the inside, these little sweets are to die for. Discover them for yourself!
Ingredients
For the meringue:
3 egg whites
1 pinch salt
1 tbsp. lemon juice
100 g. fine sugar
100 g. powdered sugar
For the lemon curd:
100 g. cream cheese (Philadelphia)
100 g. powdered sugar
2 egg yolks
juice of 2 lemons
1 lemon zest
1 pinch salt
For decoration:
1 lemon zest
crushed pistachios
Preparation
For the meringue: Preheat oven to 95 degrees. In a large bowl, pour 3 egg whites. Reserve 2 of the yolks. Add a pinch of salt and beat the egg whites with an electric mixer. Once the mixture is frothy, fold in the sugar in 3 stages. Mix until you have a firm meringue. Add the sifted powdered sugar and mix gently by hand with a spatula. The mixture should be smooth and glossy.
On a baking sheet lined with baking paper, shape your meringue with a spoon or piping bag, depending on how you want it to look. I spooned mine out for a natural look. Smooth the edges and lightly hollow out the top; this is where you'll pour the lemon cream. Bake for 1h30.
For the lemon curd: In a pan, add the sifted powdered sugar, egg yolks, salt, lemon zest and juice. Stir over medium heat until boiling. Strain the mixture, add the cream cheese and chill.
Assembly: Remove the meringues from the oven and leave to cool for 10 minutes. Then place them on a plate and garnish with lemon cream as desired. Decorate your mini pavlova with a little zest and crushed pistachios. Serve immediately.
