Prepare to embark on a culinary journey that will transform your dessert game forever! These Mini Pavlovas with Cranberry Rosemary Curd are not just a sweet treat - they're a sophisticated symphony of flavors that will leave your guests absolutely speechless. Imagine delicate, cloud-like meringues with a crisp exterior, filled with a tangy and aromatic cranberry curd that dances with the unexpected hint of rosemary. This isn't just a dessert; it's an experience that bridges the gap between elegant Australian cuisine and your home kitchen.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 6 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 cup cranberry juice
- 1 tablespoon fresh rosemary, chopped
- 3 large egg yolks
- 1/2 cup unsalted butter
Instructions
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. You can use a pencil to trace 6 circles (about 3 inches in diameter) on the parchment paper as a guide for your pavlovas. Flip the parchment over so the pencil marks are facing down.
- In a clean, dry mixing bowl, whip the 4 large egg whites with an electric mixer on medium speed until soft peaks form. This should take about 2-3 minutes.
- Gradually add the 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until the mixture is glossy and forms stiff peaks, which should take about 5-7 minutes.
- Add the 1 teaspoon of white vinegar and 1 teaspoon of cornstarch to the meringue mixture. Gently fold these ingredients in using a spatula until just combined. Be careful not to deflate the meringue.
- Spoon the meringue mixture onto the prepared parchment paper, using the circles as a guide. Create a small well in the center of each pavlova to hold the cranberry rosemary curd later.
- Bake the pavlovas in the preheated oven for 1 hour. After the time is up, turn off the oven and let the pavlovas cool inside the oven with the door slightly ajar. This will help them dry out and prevent cracking.
- While the pavlovas are cooling, prepare the cranberry rosemary curd. In a small saucepan, combine 1 cup of cranberry juice and 1 tablespoon of chopped fresh rosemary. Bring to a gentle simmer over medium heat and allow it to reduce by half, about 10-15 minutes. Strain the mixture to remove the rosemary and set aside to cool slightly.
- In another bowl, whisk together the 3 large egg yolks and the reduced cranberry juice mixture. Pour this mixture back into the saucepan and cook over low heat, stirring constantly until it thickens, about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and whisk in the 1/2 cup of unsalted butter, one tablespoon at a time, until fully incorporated and smooth. Allow the curd to cool to room temperature.
- Once the pavlovas are completely cooled, carefully remove them from the parchment paper. Spoon the cranberry rosemary curd into the wells of each pavlova.
- Serve immediately, or store the pavlovas in an airtight container for a few hours before serving. Enjoy your Mini Pavlovas with Cranberry Rosemary Curd!
Tips
- Ensure your mixing bowl is completely clean and dry before whipping egg whites - any trace of fat can prevent proper meringue formation.
- Use room temperature egg whites for maximum volume and stability when creating your meringue.
- Add sugar gradually to prevent deflating the egg whites and to ensure a smooth, glossy texture.
- Be patient during the baking and cooling process - slow, low heat is crucial for creating the perfect pavlova texture.
- When making the curd, constant stirring is key to preventing scrambling of the egg yolks.
- If your curd seems too thin, continue cooking it on low heat until it reaches a desired consistency.
- For a picture-perfect presentation, use a piping bag to create elegant meringue shapes and to fill the pavlovas with curd.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 120mg
