12largestrawberries, finely chopped See Recipe Notes
7tablespoonsunsalted butter
½cupgranulated sugar
pinch of salt
5largeegg yolks
½teaspoonsfresh lemon juice
2dropslight pink food coloring, optional
Instructions
Make the Pavlova
Prep:Chill a glass mixing bowl and wire whisk in the freezer for 15 minutesPreheat oven to 250°F; place parchment paper on baking sheet; coat with butter then lightly flour; shake off excess flour
butter for coating parchment paper, flour for dusting parchment paper
Add egg whites to mixing bowl and beat on medium speed until they get foamy or frothy See Recipe Notes
3 large egg whites
Continue beating at medium speed and gradually add sugar and salt
¾ cup granulated sugar, ¼ teaspoon table salt
Add vinegar and vanilla extract and continue to beat until the egg whites form stiff peaks
1 teaspoon white vinegar, 1 teaspoon vanilla extract
Sift the cornstarch over the egg white mixture and fold in with a spatula
1 teaspoon cornstarch
Place mixture in piping bag with ¼ - ½"inch tip; pipe onto prepared baking sheet in 3" inch circles; See Recipe Notes
Take the back of a spoon and make a small indention in the center of each meringue, gently pulling the spoon up to form a little "cup"
Bake @ 250°F for 30 minutes on the middle rack; do not open the oven door during this time; after 30 minutes, turn oven off and leave the meringue cups in the oven for 1 hour (do not open the oven door during this time)
Make the Strawberry Curd
Rinse, dry and chop strawberries into small pieces
12 large strawberries
In a medium saucepan on medium heat, melt butter; once butter is melted, add chopped strawberries, sugar, salt, egg yolks and lemon; continue to stir about 10 minutes until curd begins to thicken; if you're adding pink food coloring, do it now
12 large strawberries, 7 tablespoons unsalted butter, ½ cup granulated sugar, pinch of salt, 5 large egg yolks, ½ teaspoons fresh lemon juice, 2 drops light pink food coloring
Pour mixture into food processor or use immersion blender to break up the strawberries
Strain mixture: place fine wire strainer over medium bowl; pour strawberry curd into strainer and press with a spatula
Place plastic wrap directly on the strawberry curd and refrigerate until thoroughly cooled (if you're going to serve it immediately, place the bowl in an ice bath to expedite the cooling process)
Assemble the Pavlova
Place mini pavlova on serving plate; drizzle a spoonful of strawberry curd into each meringue cup, top with a fresh strawberry and serve
Video
Notes
Do not attempt to make Pavlova on a humid or rainy day. The egg whites get fussy and don't react well in damp conditions.Egg WhitesWhen you're separating the eggs for the Pavlova, reserve the egg yolks for the strawberry curdHow to Avoid Pavlova from CrackingPavlova cracks for three reasons: it was mixed on high speed, the oven was too hot, and/or it was stored in the refrigerator.To avoid your pavlova from cracking, mix on medium to medium-high setting - NOT HIGH.Cook on low heat @250F (do NOT open the door), let the meringue cups sit in the oven with the oven OFF for 1 hour (do NOT open the door)A third possible reason for cracked pavlova is they were stored in the refrigerator - which is too cold for the delicate dessertsPiping PavlovaIf you don't want to pipe the mixture, you can spoon it onto the prepared baking sheet in little circles, then use a spoon to make an indention in themMake Pavlova ahead of timeIf you want to make these ahead of time, store them in a cool area, but NOT in the refrigerator (or they will crack). Just place some plastic wrap over the pavlova cups and store them in a cool, dry areaStrawberry CurdYou'll use about 12 large strawberries, but buy more than this because you'll probably sneak a few, some might be bruised and you'll need more for garnish.