Mini Citrus Pavlovas
User Reviews
5
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Servings
8
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Calories
362 kcal
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Course
Dessert
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Cuisine
Australian
Mini Citrus Pavlovas
Description
Mini Citrus Pavlovas start with meringue made from egg whites whipped with superfine sugar, cornstarch, vinegar, and a pinch of salt. These ingredients create a stable, glossy meringue that bakes at a low temperature till crisp on the outside yet slightly tender inside. Meanwhile, the citrus fruits — including navel oranges, blood oranges, and grapefruit — are peeled to remove membranes and sliced thinly into rounds for fresh, vibrant topping.
Once cooled, the meringue nests are topped with vanilla-sweetened whipped cream, providing a smooth, creamy layer that balances the meringue's crispness and citrus acidity. Crushed pistachios add a nutty crunch, and a drizzle of honey introduces a gentle sweetness and floral note. The layering produces a dessert with varied textures and bright, fresh citrus flavors.
This dessert is ideal for serving at gatherings where a light, airy sweet is appreciated. The small pavlovas serve as individual portions that showcase seasonal citrus fruits elegantly. They can be accompanied by additional fresh citrus segments or a tea service.
Ingredients
- 5 citrus fruits we used 2 navel oranges, 2 blood oranges, 1 small grapefruit, whole, choice
meringue:
- 4 egg room temperature, white
- 1 cup superfine sugar
- salt pinch
- 1½ tsp cornstarch
- 1 tsp distilled vinegar
whipped cream
- 1 cup heavy cream
- ½ cup superfine sugar
- 1 tsp vanilla extract
- powdered sugar for dusting
- pistachio crushed
- honey for drizzling
Instructions
- Slice ends of each citrus off with a knife and then slice remaining peel off, so each fruit is still whole, but both peel and outer membrane has been removed. Thinly slice each fruit so you have thin rounds and set aside.
- Preheat oven to 250˚F.
- Pour egg whites into the well of a stand mixer, fitted with a whisk attachment and beat on high until stiff peaks form.
- With the motor running add 3/4 cup of the sugar, 2 tablespoon at a time, until fully incorporated.
- Combine salt, cornstarch and vinegar in a small bowl and whisk together.
- Pour mixture into the beaten egg whites, along with the remaining 1/4 cup of sugar and continue to beat together until mixture becomes fluffy, glossy and stiff peaks form.
- Spoon mixture onto a parchment lined baking sheet, into 4” rounds, 2” apart, slightly flattening the tops with the back of a spoon.
- Bake for 1 hour and 15 minutes, then turn the oven off, open the door a crack, and allow mini pavlovas to sit in the oven for an additional hour to dry out.
- Remove pavlovas from oven and transfer to a large platter.
- In a mixing bowl beat together the cream, sugar and vanilla until stiff peaks form.
- Place a large dollop of whipped cream over each pavlova and top with a few slices of prepared citrus rounds.
- Lightly dust pavlovas with powdered sugar, top with pistachios and drizzle with honey (if using) and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 38mg | 2% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 44mg | 49% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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