Any French meringue needs 2 parts sugar to 1 part egg white, measured by weight. While our egg whites may measure 140g, yours may not. Using a scale is the best here, but there are also signs you can look out for when figuring out if your meringue is ready to be baked. 

Lemon curd mini pavlovas

Makes 8 

Ingredients

For the mini pavlovas

4 (140g) extra-large egg whites
1¼ cup (280g) caster sugar
2 tsp (10ml) cornflour
1 tsp (5ml) grape or apple cider vinegar

For the lemon curd

½ cup (110g) caster sugar
¾ cup (180ml) fresh lemon juice + 3 lemon seeds
⅓ cup (80g) butter
2 egg yolks
1 whole egg, whisked
Icing sugar, for serving

Method

1. Preheat oven to 110ºC.
2. For the pavlova, add egg whites to the bowl of a stand mixer fitted with a whisk attachment.
3. Whisk egg whites until stiff peaks form (the egg white will turn into a thick foam that stands up on its own).
4.  Turn the mixer to medium-high, add 2 Tbsp sugar at a time, whisking in between until completely dissolved before adding the next.
5.  Repeat with the additions of sugar, whisking for about 15 minutes in total. (The meringue will turn into a shiny, glossy cloud).
6.  On medium-low, whisk the cornflour and vinegar through the meringue (these help with the structure). 
7.  Grease and line a tray with baking paper. Dollop eight 8-10cm rounds of meringue onto the tray.
8.  Using the back of a spoon, press hollows into the meringue. These will house the lemon curd.
9.  Bake meringues for 80 minutes, until crisp and sturdy. You should be able to pick up a pavlova without the bases sticking. Leave the oven door ajar for another 30 minutes to cool completely.
10.  For the lemon curd, bring a small pot with a few centimetres of water to a boil. 
11.  Place a larger glass bowl over the pot then add the sugar, lemon juice, seeds and butter. Whisk until the sugar and butter have melted (about 5 minutes). 
12.  Add the eggs and gently whisk while the mixture cooks.
13.  Whisk for 15-20 minutes, cooking until the mixture turns from a pale liquid yellow to a thickened, bright curd. 
14.  Strain curd through a fine mesh sieve (or muslin cloth) and cool completely. Store in an airtight container, refrigerated. 
15.  To serve, dollop lemon curd into the dents of the mini pavlovas and top with a dusting of icing sugar. 

Wait for it… 

A meringue with too much undissolved sugar will end up ‘weeping’, unable to keep its structure. To make sure your meringue has had the sugar properly dissolved, rub some of the mixture in between two fingers – you should feel no grains of sugar. If it’s still grainy, then whisk for a few more minutes. 

Recipes & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Also read: 4 Lemon-inspired recipes to brighten your day (and your menu)  

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