Dessert of the Summer {Recipe: Mini Pavlovas for Two}

This is such an easy dessert to make, but looks impressive. It's perfect for summer when fresh in season berries are available, and it doesn't require too hot of an oven. This dessert will be on repeat this summer!

Mini Pavlovas for Two

For meringue:

2 egg whites, room temperature

1/2 cup sugar

1/2 teaspoon corn starch

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla

1/4 white vinegar

Preheat oven to 225ºF. Line a baking sheet with parchment paper; set aside. Whisk together sugar, cornstarch, and cream of tartar in a small mixing bowl; set aside. In a small prep bowl, mix together vanilla and vinegar; set aside.   In a bowl of a stand mixer fitted with the whisk attachment, place the egg whites. Beat the egg white on high until frothy, about 30 seconds. Lower the mixer speed to medium and slowly add the sugar mixture. Increase the mixer speed to high and continue to beat until firm, satiny peaks form; about 10 minutes. Reduce mixer speed to low and add vanilla mixture. Mix until just combined, about 10 seconds. Using a spoon, divide the meringue into 2 portions onto the prepared baking sheet. Use the back of the spoon to smooth the meringue and create a shallow indentation in the center for filling. Bake for 1 hour. Without opening the oven door, turn the oven off and let the meringues cool in the oven for about 1 hour. 

For whipping cream:

1/2 cup heavy whipping cream

2 teaspoons sugar

1/2 teaspoon vanilla

Place whipping cream, sugar, and vanilla in a bowl of a stand mixer fitted with the whisk attachment. On medium speed, whip until firm and soft peaks form. Be careful not to over mix. 

To assemble pavlovas:

Fill the meringues with about a teaspoon of lemon curd, store-bought or homemade (I like this one: https://www.norinesnest.com/easy-microwave-lemon-curd/), divide the whipped cream between the two meringues, and top with fresh berries.

Enjoy!