This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
These mini lemon pistachio pavlovas are the perfect light, dessert for dinner parties, brunch with friends or afternoon tea.
We were first introduced to pavlovas on a trip to the UK several years ago, and we have been dreaming of recreating them ever since!
If you haven’t had a pavlova, you will definitely want to try these! They start with a marshmallow-y crunchy meringue and are topped with tart lemon curd, chopped pistachios and your choice of fruit.
Citrus and pistachio pair so well together, and it’s one of our favorite flavor combos! Plus, the creaminess of the lemon curd and the crunch of nutty pistachios is so delicious and elevates the flavor profile of a simple meringue.
These mini pavlovas make the the perfect dessert for dinner parties, weekend brunch with friends, or afternoon tea.
This post is all about mini lemon pistachio pavlovas.
Mini Lemon Pistachio Pavlovas
What’s in this recipe?
Egg Whites: Eggs whites are the foundation of a the meringue. When they are whipped together with sugar, they form stiff white peaks of marshmallowy goodness!
Sugar: The sugar makes the meringue sweet and glossy.
Lemon Juice: The addition of lemon juice adds a subtle tangle to the meringue an adds some acidity to the sweetness of the dessert.
Cornstarch: Cornstarch soaks up the rest of the excess liquid in the meringue and gives it a glossy look.
Vanilla: Vanilla adds such a delicious flavor to the meringue.
Lemon Curd: We are obsessed with Tiptree lemon curd. It’s so tangy, delicious and adds the perfect flavor to the meringue.
Pistachios: The crushed pistachios add such a delicious crunch to the mini lemon pistachio pavlovas and pair so well with the citrus lemon curd.
Orange & Grapefruit Pieces: Not only do these orange and grapefruit pieces look gorgeous on the pavlovas, but it also add the perfect citrus punch.
How to Make the Pavlovas
To start, you’ll want to preheat your oven to 200°F. Then, line a baking sheet (we love this one) with parchment paper or Silpat sheet (these are the best silat sheets).
Next, in a stand mixer with whisk attachment, start by whisking egg whites on high for about 1 minute until soft peaks form. Keep mixer on and gradually add sugar, on tablespoon at a time. This does take a bit of time, but it’s important to do.
Once sugar is added, continue to beat until stiff glossy peaks form. We’ve found that it may take about 10 minutes for this to happen. After the peaks have formed, whisk in lemon juice, vanilla, and corn starch.
Using a large spoon, scoop out small evenly sized mounds of meringue onto the parchment paper. There’s no wrong way to do this, so don’t worry about making a mistake.
Then, place the pavlovas in oven and bake for about 30-45 minutes until firm and dry to the touch. They should not be browned. Turn off oven and let them cool in the oven completely for about an hour. After the pavlovas have cooled, remove from oven and place on wire rack.
Topping the Pavlovas
Now, it’s time for the fun part…topping the pavlovas! We decided to add chopped pistachios, lemon curd and pieces of orange and grapefruit fro this recipe.
First, you’ll want to chop the pistachios and peel and slice oranges and grapefruit.
Using teaspoon, add a dollop of lemon curd. Place several slices of citrus fruit and a sprinkle of chopped pistachios. Enjoy with a hot cup of tea or coffee. These also make beautiful desserts for dinner or the perfect treat to serve a brunch with friends!
Print
Mini Lemon Pistachio Pavlovas
- Total Time: 1 hour 45 minutes
- Yield: 10 people 1x
Description
These mini lemon pistachio pavlovas are the perfect light, dessert for dinner parties, brunch with friends or afternoon tea.
Ingredients
- 4 egg whites (at room temperature)
- 1 1/4 cups white sugar
- 1/2 tbsp lemon juice
- 2 tsp corn starch
- 2 tsp vanilla extract
- lemon curd
- 1/4 cup chopped pistachios
- 1 orange (peeled and sliced)
- 1 grapefruit (peeled and sliced)
Instructions
- Start by preheating oven to 200*F. Line a baking sheet with parchment paper or Silpat sheet.
- In a stand mixer with whisk attachment, start by whisking egg whites on high for about 1 minute until soft peaks form. Keep mixer on and gradually add sugar, on tablespoon at a time. This will take some time. Once sugar is added, continue to beat until stiff peaks form and look glossy! This may take about 10 minutes to finish.
- Once stiff peaks are formed, whisk in lemon juice, vanilla, and corn starch.
- Scoop out small evenly sized mounds of meringue onto the parchment paper. Place in oven and bake for about 30-45 minutes until firm and dry to the touch. They should not be browned. Turn off oven and let them cool in the oven completely for about an hour.
- When cooled, remove from oven and place on wire rack. Next, chop pistachios and peel and slice the oranges and grapefruit.
- Top the pavlovas with a dollop of lemon curd, several slices of citrus fruit and a sprinkle of chopped pistachios.
- Enjoy with a hot cup of tea or coffee!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Brunch, Dessert
- Cuisine: American, Austrailian
This post is all about mini lemon pistachio pavlovas.
Other Posts You May Like:
Jennifer Aniston’s Viral Cobb Salad
