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Ingredients
Scale
- 6 egg whites, at room temperature
- 2 cups granulated sugar, superfine
- 2 teaspoons arrowroot or cornstarch
- ½ tablespoon lemon juice
- ½ teaspoon almond extract
- 4 egg yolks
- 1 cup granulated sugar
- 4 tablespoons butter
- ½ cup fresh lemon juice
- ½ teaspoon lemon zest (from about 1 lemon)
- 1 cup whipped cream
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- 2 sprigs fresh mint
Instructions
- Preheat oven to 225°F and line baking sheets with parchment paper.
- Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks appear.
- Fold in lemon juice, almond extract, and cornstarch.
- Pipe meringue into dollops on parchment; bake for 1 hour and cool in oven.
- Whisk egg yolks, sugar, and lemon juice in a saucepan; cook with butter and zest until thickened.
- Cool lemon curd before refrigerating.
- Once meringues are cool, fill centers with lemon curd and top with whipped cream and berries.
Notes
Make sure egg whites are free of yolk for better volume.
Cool pavlovas gradually to prevent cracking.
Consider using a different fruit variation, like strawberries or kiwi.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 80