Mini Pavlovas With Lemon Curd Recipe for Easter day 2024

The Meringues

• Get ready: Set your oven to a temperature of 250 degrees.
• Prepare a baking sheet for cookies by lining it with parchment paper. At your discretion, use a large round cookie cutter to cut out six circles on the parchment paper, each measuring approximately three inches in diameter.
• Invert the paper so that the marking side is facing down on the baking sheet that has been set aside.
• This whisk attachment may be attached to either your electric mixer or your stand mixer.

• Take the eggs out of the refrigerator, remove the whites, and allow them to come to room temperature (this should take about five minutes).
• Egg whites and salt should be mixed together in the bowl of your mixer and beaten until glossy peaks shape.
• While continuing to beat the mixture, gradually incorporate the sugar until stiff peaks are formed. Remove the bowl and turn off the mixer.
• On top of the meringue, sprinkle the vinegar, cornflour , and vanilla extract, and then gently mix them in until they are incorporated.

• In each of the rings, distribute the meringue in an even manner. Make each pile of meringue into a spherical shape that is slightly concave in the middle by using the back of a spoon to swirl it.
• You are free to make the circles that you trace a little bit larger than they are; I only use them as a basic guide for the form and placement of the circles.
• The meringues should be baked for fifty minutes.
• When the timer goes off, do not open the door of the oven; instead, switch off the oven and let the meringues to cool in the oven for a number of hours. In the event that it is necessary, the baking of the meringues can be done the day before!

Assembly

• Your coconut should be placed in a tiny plastic baggie, and around fifteen drops of food colouring should be added to it. Give it a light shake or massage to ensure that the colour is distributed evenly.
• Prepare the whipped cream right before serving. To make the whipped cream, use an electric hand mixer or a stand mixer with a whisk attachment to whip the heavy cream until it forms soft peaks.
• Add the vanilla extract and food colouring to the heavy cream once it has been whipped to the correct consistency, and stir until the ingredients are completely integrated.
• A small amount of whipped cream should be piled on top of each pavlova, and then it should be spread out in an even manner.
• You can top the whipped cream with little chocolate Easter eggs and Peeps, if you’re using them.
• Sprinkle the whipped cream with coconut that has been dyed.