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🍰 Crispy Mini Pavlovas with Fresh Lemon Cream
570 kcal · 30 min · 4 servings
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Ingredients
- Eggs 8 pcs.
- Sugar 480 g
- cornstarch 1 tsp
- vinegar 1 tbsp
- butter 250 g
- Lemons 8 pcs.
Instructions
- 1. Preheat the oven to 150 degrees Celsius with fan setting.
- 2. Separate four eggs and set the yolks aside.
- 3. Beat the egg whites in a bowl with a hand mixer for three to four minutes.
- 4. Gradually add 180 grams of sugar and continue beating until the sugar is completely dissolved.
- 5. Beat the mixture for another eight to ten minutes until it is thick and glossy.
- 6. Mix cornstarch with vinegar in a small bowl.
- 7. Gently fold the cornstarch and vinegar mixture into the egg whites for about one minute.
- 8. Spoon four mounds of the mixture onto a baking sheet lined with parchment paper.
- 9. Ensure the mounds are about ten centimeters in diameter.
- 10. Use a spoon to create a small well in the center of each mound.
- 11. Place the baking sheet in the oven and reduce the temperature to 120 degrees Celsius.
- 12. Bake the Pavlovas for about thirty minutes.
- 13. Allow the Pavlovas to cool completely in the turned-off oven after baking.
- 14. Wash the lemons and finely grate about one tablespoon of zest.
- 15. Halve the lemons and squeeze out the juice.
- 16. Cut the butter into small cubes.
- 17. Add 250 milliliters of lemon juice, the lemon zest, and 300 grams of sugar to a pot.
- 18. Bring the mixture to a brief boil until the sugar has dissolved.
- 19. Whisk together four whole eggs and four egg yolks in a bowl.
- 20. Add three tablespoons of the warm lemon sugar mixture and mix everything well.
- 21. Pour the egg mixture into the pot and heat it slowly over low heat.
- 22. Stir the mixture constantly for about ten minutes until it turns light yellow.
- 23. Stir in the butter cubes until they have melted.
- 24. Allow the lemon cream to cool.
- 25. Fill the cooled Pavlovas with the lemon cream.
- 26. Serve the mini Pavlovas immediately.
Nutrition per serving
- kcal: 570
- Protein: 7 g · Fett/Fat: 25 g · Carbs: 80 g