Mini Pavlova meringue cookies flavored with a hint of ginger, topped with sweet whipped cream, and tart homemade lemon curd. A food textural fantasy come true!
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Mini pavlovas are very sweet in nature. Made from egg whites and sugar, it makes perfect sense to have a pavlova for the base of this dessert. The lemon curd helps cut through the sweetness and pairs beautifully with the ginger.
Ginger and lemon are such great flavors to combined. The spiciness of the ginger and the tart sweetness of the lemon curd set this elegant dessert apart from the rest. Add these two flavors to a crisp shell, marshmallow-y center meringue base and it’s A-MAZING!
In this recipe you will find the hint of ginger baked right into the Mini pavlova base. The zingy lemon curd sits on top the layer of sweetened whipped cream.
WHAT IS PAVLOVA?
Pavlova is a meringue-like dessert made from whipped egg whites and sugar. It is baked at a low temperature for a long time.
Its crispy outer shell and soft marshmallow-like in the middle set it apart from a typical meringue dessert which has a crispy exterior and is hollow or dry in the middle.
Added sweetened whipped cream and fresh fruit to the top completes this dessert perfectly.
Pavlova is actually an Australian dessert even though it’s named after a Russian ballerina.
IF YOU LIKE THIS RECIPE, YOU MAY LIKE THESE:
- Homemade lemon curd – this is the lemon curd I like to use with this Mini Pavlova recipe.
- Ginger Snap Cookies
- Mini Lemon Eclairs
- Mini Pavlova {Cookies}
- Homemade Lemonade
- Lemony Cream Puffs
- Easy Lemon Ice Cream
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Ginger Lemon Mini Pavlova
Mini Pavlova meringue cookies flavored with a hint of ginger and topped with sweet whipped cream and tart homemade lemon curd. A textural food fantasy come true!
Ingredients
Ginger Pavlova:
- 6 large egg whites
- 1 1/2 cups sugar
- 2 tsp corn starch
- 1 Tbs lemon juice
- 1 tsp ground dried ginger, for an extra ginger kick add up to 1/2 tsp more)
- 1/2 Tbs vanilla
Sweetened Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 2 Tbs powdered sugar
Lemon Curd:
- 1 1/2 cups homemade lemon curd - recipe link in notes
Instructions
MINI GINGER PAVLOVA:
- Preheat oven to 225°F. Prepare a cookie sheet with a piece of parchment paper.
- With an electric mixer, begin whipping egg whites on medium speed until foamy (1 minute).
- Once egg whites begin to foam, slowly add sugar at low to medium speed (2-3 minutes).
- Whip egg whites on medium speed until the mixture becomes stiff, glossy and the sugar has dissolved (5-8 minutes). Don't overwork the egg whites.
- Mix ground ginger into lemon juice and vanilla. Carefully fold into whipped egg white mixture (meringue).
- Then fold in cornstarch.
- Using a piping bag or Ziploc bag fitted with a large star tip, pipe circles (3-3 1/2 inches in diameter) onto the prepared cookie sheet. Pavlovas won't rise or spread. Pipe 6 rows of 3 pavlovas (15 total).
- Bake immediately at 225°F for 1 hour and 10 minutes. Then TURN OFF OVEN. Do not open the door. Leave Pavlovas in the oven for an additional 30 minutes. This helps dry out the exterior of the cookies.
SWEETENED WHIPPED CREAM:
- In a large bowl or stand mixer, whip cream and powdered sugar together until stiff peaks.
- Using a piping bag or Ziploc bag fitted with a large star piping tip, pipe a generous amount of whipped cream to cooled ginger pavlova cookie bases in a nest shape (higher on the outer ring to allow the lemon curd to sit inside).
HOMEMADE LEMON CURD - Find the recipe HERE
- Spoon or pipe 1 to 1 1/2 tablespoons homemade lemon curd into a whipped cream nest.
- Garnish with lemon sliver, rind, or mint leaves.
Enjoy immediately or within 3-4 hours of assembling. See notes on how to make ahead.
Notes
- Find Homemade Lemon Curd Recipe HERE.
- To make ahead, prepare all parts of Mini Pavlova. Store Pavlova base in an airtight container in a cool dry place for up to 1 week. Prepare homemade lemon curd (can be refrigerated for 1-2 weeks or froze for up to 1 year). Make whipped cream 1-2 days before. Before using re-whip to ensure stiff peaks (whipped cream will begin to "deflate" as it sits.
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Recipe inspired by Natasha’s Kitchen.
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