Nickel Allergy Friendly Mini Pavlova Cups with Lemon Curd
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Learn more āIngredients
6 servings
For the meringue cups
- 4 pasteurized egg whites, at room temperature
- 1 cup superfine sugar (caster sugar)
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- Ā½ tsp pure vanilla extract
For the lemon curd
- 4 pasteurized egg yolks
- Ā½ cup granulated sugar
- ā cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest (about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
For serving
- 18 medium strawberries, hulled and sliced
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 250Ā°F (120Ā°C). Line a large baking sheet with parchment paper and use a pencil to trace six 3-inch circles, spacing them at least 2 inches apart. Flip the parchment so the pencil marks face down.
- 2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large clean bowl), beat the pasteurized egg whites on medium speed until soft peaks form, about 3ā4 minutes. The whites should hold a gentle curve when the whisk is lifted.
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