Individual Light and Airy Mini Pavlovas – The Perfect Summer Dessert ☀️

• ### For the Meringue
• 4 large egg whites, at room temp
• 1 pinch cream of tartar
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 2 tsp lemon juice
• ¼ tsp vanilla
• ### For Topping
• 1 ½ cups heavy cream
• 1 ½ tbsp granulated sugar
• ½ tsp vanilla
• 1 lb strawberries, halved or quartered
• 2 tbsp granulated sugar
• ### For Optional Lemon Curd Filling
• 4 large egg yolks
• ¼ cup lemon juice
• ½ cup granulated sugar
• 1 pinch salt
• 4 tbsp unsalted butter (1/2 stick)
• 2 tbsp lemon zest

Instructions

1. 1

   Preheat the oven to 250°F (120°C). Line a half sheet with parchment paper. Mix 1 cup (200g) sugar and 1 tbsp (8g) cornstarch in a small bowl.

2. 2

   Place the egg whites into a clean bowl of your stand mixer (any leftover grease will prevent the eggs from whipping properly). Whip until foamy on medium-low speed. Add a pinch of salt and cream of tartar and whip to soft peaks on medium speed. Add lemon juice and vanilla and beat for an additional 30 seconds. Increase the speed to high. Slowly start adding the sugar/cornstarch mixture in a steady stream while still whipping on high; continue to do so over 2–3 minutes. Stop and scrape the sides of the bowl. Continue whipping on high for another 3–4 minutes until you reach stiff glossy peaks that hold their shape. It is possible to overbeat the meringue, so once you get those stiff glossy peaks, don't keep beating much longer. Scoop the meringue into a large piping bag.

3. 3

   Prepare two baking sheets by lining them with parchment paper. If desired, draw circles on each parchment paper to guide the shape of your pavlovas. Pipe 8 small circles (about 3 to 3½ inches / 7.5–9 cm) on your parchment paper, or 6 medium circles if you prefer. Start by piping a dot in the centre, then in continuous motion going around the dot twice to make a bigger circle. Then go around the circle to pipe a rim on top of each circle and make the sides. The goal is to have a rim all around so that the cream can go inside each mini pavlova.

4. 4

   Place your baking sheets into the oven and bake for 1 hour. Turn the oven off and crack the oven door open, leaving the meringues in the turned-off oven for 1 hour until completely cool. This slow, gradual cooling process will prevent any cracks in the meringue.

5. 5

   While the pavlovas are cooling, mix the strawberries with 2 tbsp (30ml) of sugar in a bowl. Cover and allow to sit at room temperature to macerate for 1–2 hours. If not using right away, refrigerate after the maceration period is complete.

6. 6

   Whip the cream, 1½ tbsp (23ml) sugar, and vanilla to medium peaks. Keep refrigerated until ready to serve.

7. 7

   The pavlovas should be assembled right before serving. Feel free to store unfilled pavlovas in an airtight container for a couple of days at room temperature. Right before serving, fill each pavlova with lemon curd filling or whipped cream and top with strawberries and their juices.