Description
These mini lemon pistachio pavlovas are the perfect light, dessert for dinner parties, brunch with friends or afternoon tea.
Ingredients
Units
Scale
- 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