Heart Shaped Mini Pavlovas

We love meringue cookies and pavlovas. We’ve shared a few versions of this, but I thought it would be fun to make some for Valentine’s Day. We added a little bit of lemon curd to make them like mini meringue pies, and they turned out so cute! It’s a sweet treat perfect for Valentines’ Day. We tried adding a little red food coloring to make some of them pink, and they turned out cute!

What you need to make Heart Shaped Mini Pavlovas

-4 egg whites
-1 cup sugar
-heavy whipping cream
-fresh raspberries
-lemon curd (homemade or store bought)

How to make Heart Shaped Mini Pavlovas

Preheat oven to 300.
-To start, trace a heart shaped cookie cutter onto a piece of parchment paper that will fit the sheet pan you will be baking on. We were able to fit 12 hearts onto one sheet pan. The cookie cutter we used was about 3-4inches in size. You can definitely use a bigger one or a smaller one.
-Crack and separate the egg yolks from the egg whites. Put the egg whites in a stand mixer (or hand mixer) fitted with the whisk attachment a mixing bowl. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar a little at a time until completely mixed in. The mixture will be shiny.

Select which tip you want to pipe with, or just cut the corner of a plastic bag for a simple look. Using a piping bag or gallon sized plastic bag, fill the bag with the meringue mixture. Line the baking sheet with the parchment paper. Pipe out your mixture into heart shapes. Adding more around the edge to make it like a wall around the edge to add the lemon curd later. The meringues will grow a little while baking in the oven.

Reduce oven temperature to 275 and place the pan with meringues in the oven. Bake for 40-50 minutes (Depending on size of meringues – for smaller sizes cook less time, for larger cook for a little longer). The color of the meringues will change while baking to an almond color when baked.

Let them cool. Store in a dry place in an open container – Do NOT put in a container with a lid as the meringues will sweat. These can be made up to a week before if you keep them in an open container.

For the Topping:
Whip the heavy cream, vanilla and powdered sugar together until stiff peaks form. Place frosting tip into a gallon sized plastic bag and fill with the whipped cream.
-Spoon on a little lemon curd in the shape of a heart.
Pipe the cream onto the top of the meringues and top each one with a raspberry or two.
Keep chilled in the fridge up to 4 hours until ready to serve. The meringues will soften slightly after refrigeration, but they still taste amazing.

Can you refrigerate Meringue Pavlovas

Yes, you can refrigerate meringue, the texture with the whipped cream on top will change the meringue while chilling in the fridge. It will be less crunchy and more chewy. If can hold off on adding the lemon curd and the whipped cream until right before serving, and store the meringues at room temp in an open container. The texture will be more crunchy.

Heart Shaped Mini Pavlovas

Make mini heart shaped pavlovas for the ones you love. These are perfect for Valentine's Day or for a bridal or baby shower. They are crunchy, light and so delicious!

Author Kami - NoBiggie.net

Ingredients

For the Meringue:

4 large egg whites
1 cup granulated sugar

For the Toppings:

1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
fresh berries
lemon curd

Instructions

Preheat oven to 300.
Crack and separate the egg yolks from the egg whites. Put the egg whites in a mixing bowl of a stand mixer or a hand mixer with the whisk attachment. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar a little at a time until completely mixed in. The mixture will be shiny.
Select which tip you want to pipe with, or just cut the corner of a plastic bag for a simple look. Using a piping bag or gallon sized plastic bag, fill the bag with the meringue mixture. Line the baking sheet with parchment paper or a silicone baking mat. Pipe out your mixture into 2-3inch heart shapes. Add a second row of piped meringue to the outer edge to build up the edge. (These will grow a little while baking).
Reduce oven temperature to 275 and place the meringues in the oven. Bake for 40-50 minutes (Depending on size of meringues - for smaller sizes cook less time, for larger cook for a little longer). These will come out an almond color when baked.
Let them cool. Store in a dry place in an open container - Do NOT put in a container with a lid as the meringues will sweat. These can be made up to a week before if you keep them in an open container.

For the Toppings:

Whip the heavy cream, vanilla and powdered sugar together until stiff peaks form. Place frosting tip into a gallon sized plastic bag and fill with the whipped cream.
*Optional: Add Lemon Curd. Gently spoon on lemon curd into the middle of each meringue in the shape of a heart.
Pipe the sweet whipped cream onto the top of the meringues in the shape of a heart. Add a raspberry (or two) to each one.
With the whipped cream on each one, keep chilled in the fridge up to 4 hours until ready to serve.