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Mini Lemon Pavlova Clouds Recipe

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Mini Lemon Pavlova Clouds are delicate individual meringue nests baked to a crisp exterior and soft inside, topped with tangy lemon curd, whipped cream, and garnished with candied lemon peels or zest. This elegant dessert combines a light, airy texture with refreshing citrus flavors, perfect for spring or summer occasions.

Ingredients

Meringue

  • 4 egg whites
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup Lemon Curd (prepared separately or store-bought)
  • 1 cup heavy cream
  • Fresh lemon peel (thinly sliced quarter moons or zest), for garnish
  • Candied lemon peel (for garnish)

Candied Lemon Peels

  • 3 lemons
  • 1½ cups water (plus more for boiling peels)
  • 1 cup sugar
  • Granulated or superfine sugar (for coating peels)

Instructions

  1. Preheat the Oven: Set your oven to 350ºF (175ºC) to begin preparing the meringues.
  2. Make the Meringue: Using a stand mixer with a whisk attachment or a hand mixer, beat the egg whites until foamy. Gradually add sugar one tablespoon at a time while continuing to beat until stiff, glossy peaks form. Gently fold in cornstarch, white vinegar, and vanilla extract to stabilize the meringue.
  3. Shape and Bake: Line a baking sheet with parchment paper. Spoon six dollops of the meringue mixture onto the sheet and smooth each into a circle about 4 inches in diameter using a spatula in a circular motion. Place the baking sheet in the preheated oven, immediately reducing the temperature to 275ºF (135ºC). Bake for 30 minutes.
  4. Cool the Pavlovas: After baking, turn off the oven but leave the pavlovas inside for an additional 30 minutes to dry out gently. Then transfer them onto a wire rack and let cool completely. These can be made a day ahead and stored in an airtight container at room temperature.
  5. Prepare Candied Lemon Peels: Peel long strips of lemon rind and cut into ¼-inch wide strips. Boil peels in water for 10 minutes to remove bitterness; discard water afterward. Bring 1½ cups water and 1 cup sugar to a boil in a saucepan, add peels, then simmer for 45–50 minutes until tender and translucent. Remove peels and roll in granulated sugar. Let them cool on parchment paper.
  6. Assemble the Pavlova Clouds: Before serving, whip the heavy cream to soft peaks. Spread lemon curd on each pavlova, then spoon or dollop whipped cream on top, swirling gently with a spatula. Garnish with candied lemon peels, fresh lemon peel slices, or zest for brightness and texture.
  7. Use Lemon Syrup: Reserve the lemon sugar water left from candying the peels as a simple syrup for cocktails or to flavor sparkling water to make homemade sparkling lemonade.

Notes

  • The pavlova shells can be made up to one day in advance and stored in an airtight container at room temperature to maintain their crispness.
  • If you don’t have lemon curd, it can be purchased pre-made or substituted with a good quality store-bought lemon spread.
  • For best results, ensure that no egg yolk contaminates the whites when separating the eggs, as this can prevent stiff peaks from forming.
  • Use superfine sugar for meringues if possible, as it dissolves more easily and produces a smoother meringue.
  • If you prefer, you can omit the candied lemon peels and substitute with fresh lemon zest or edible flowers for garnish.
  • All ingredients should be at room temperature for the best meringue texture.

Find it online: https://justsosavory.com/mini-lemon-pavlova-clouds-recipe/