Mini Cranberry Curd Pavlovas
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From zestfulkitchen
These mini pavlova, topped with ZestfulKitchen’s popular cranberry curd and an assortment of citrus are the ideal dessert for the holidays. Spiked with SImply Organic spices, elegant and customizable, this crowd-pleasing and individualized dessert is not only easy to make but can also be prepared ahead.
- Recipe Card
Recipe Card
For the Meringue
ingredients
- 1 1/2 cups sugar
- 3/4 cup egg whites
- 1 1/2 teaspoons distilled white vinegar
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons Simply Organic Pure Vanilla Extract
- 1/8 teaspoon Simply Organic Cardamom
For the Topping
ingredients
- 2 pounds assorted citrus (mandarin oranges, oranges, blood oranges, clementines, kumquats and ruby grapefruit), peeled with a knife and slice
- 1/4 teaspoon Simply Organic Allspice
- 1 batch homemade cranberry curd (or purchased lemon curd)
- 1/2 cup pomegranate arils
- Maldon sea salt
Method
Step 1
Heat oven to 250F with racks set in upper and lower thirds. Using a 3½-inch cutter or bowl, trace 6–7 rounds on each of two sheets of parchment paper. Transfer parchment paper to baking sheets, traced-side down.
Step 2
Combine sugar and egg whites in the (metal) bowl of a stand mixer. Set bowl over a saucepan filled with 1 inch of simmering water, making sure water doesn’t touch the bottom of the bowl. Heat sugar mixture, whisking constantly until sugar has dissolved and mixture registers 160–165°F, about 6 minutes.
Step 3
Secure bowl to stand mixer fitted with whisk attachment and whip mixture on high speed until stiff peaks form and meringue bright white, smooth and glossy, about 4 minutes; scrape down side of both.
Step 4
Whisk together vinegar, cornstarch, vanilla, and cardamom in a small bowl. Add vinegar mixture to whipped meringue and whip on high speed until combined, about 10 seconds.
Step 5
Using two spoons, scoop meringue into the center of each round. Using a spoon, spread meringue to fill circles then create an indentation in the middle of each circle.
Step 6
Bake meringues until exteriors are dry and crisp, pale and slightly creamy in color, and cleanly release when gently lifted with a thin spatula, 50–55 minutes. Turn off oven, prop open door with a wooden spoon, and let meringues cool in oven for 1 hour. Transfer to a wire rack to cool completely.
Step 7
To serve, gently toss together citrus and allspice. Spoon a heaping tablespoon or two of cranberry curd into the center of each meringue then layer about ⅓ cup citrus mixture on top of curd, top with pomegranate arils and sprinkle with just a touch of salt; serve.
Step 8
Recipe notes: First, meringues will keep for up to 3 days stored in an airtight container. Second, 2 pounds of citrus should yield about 4 cups (⅓ cup citrus per mini pavlova