Mini Pavlova Nests with Grapefruit Curd
These perfect and easy mini pavlova nests create a crunchy and chewy meringue filled with a sweet and tangy grapefruit curd. Made with a fluffy meringue, it's the perfect individual make-ahead dessert!
Servings: 6 mini pavlovas
Calories: 374kcal
Equipment
- Microplane or zester
- Whisk
- Fine mesh sieve
- Rubber spatula
- Heat proof bowl
- Medium sized pot
- Offset spatula optional
Ingredients
Grapefruit Curd
- 3 large eggs
- ⅔ cup granulated sugar 133g
- 3 tablespoons grapefruit zest
- ⅔ cup grapefruit juice freshly squeezed (5oz)
- 6 tablespoons unsalted butter room temperature (85g)
- Red food coloring optional
Mini Pavlovas
- 4 large egg whites
- ⅛ teaspoon kosher salt
- ½ teaspoon cream of tartar
- 1 cup granulated sugar 200g
- ½ tablespoon vanilla paste or extract
Instructions
Grapefruit Curd
- Zest the grapefruit until there is 3 tablespoons of zest. Cut and juice the grapefruit until there is ⅔ cup of grapefruit juice - remove any seeds.
- Cut the butter into tablespoon pieces and place a fine mesh sieve on top of a bowl.
- Add the eggs, sugar, grapefruit juice and zest to a medium saucepan over medium low heat. Whisk constantly until the curd thickens considerably and it just starts to bubble, about 5 minutes. A track mark should remain on a rubber spatula when wiped.3 large eggs, ⅔ cup granulated sugar, 3 tablespoons grapefruit zest, ⅔ cup grapefruit juice
- Transfer the curd to the fine mesh sieve and pass it through into the bowl using a rubber spatula or wooden spoon. Scrape the underside of the sieve to remove all curd.
- Adding one tablespoon of butter at a time, whisk it in completely to combine before adding the next tablespoon of butter.6 tablespoons unsalted butter
- Add a drop or two of red food coloring if the curd is too light or dull. See "Notes" for more detils.Red food coloring
- Cover the curd with plastic wrap, placing the wrap directly onto the curd to prevent a skin from forming.
- Chill while the pavlovas are baking and store in the fridge until ready to use
Mini Pavlovas
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until frothy. Sprinkle in the salt and cream of tartar during this time.4 large egg whites, ½ teaspoon cream of tartar, ⅛ teaspoon kosher salt
- With the mixer running on medium speed, slowly pour in the sugar in a continuous stream until incorporated.1 cup granulated sugar
- Add the vanilla, increase the speed to medium high and whip until stiff peaks form and stand up on the tip of the whisk without falling. The mixture should be sheen and glossy. This can take anywhere from 3-10 minutes.½ tablespoon vanilla paste or extract
Assembling & Baking
- Preheat the oven to 225℉/107℃. Place a dime sized swipe of meringue on the corners of a large baking sheet, then line with parchment paper. This helps keep the parchment in place.
- Using a pencil, trace six, 4-inch circles evenly spaced on top of the parchment paper.
- Place a tall mound of meringue to each circle, adding to each until they're even and the meringue has all been used. Using two spoons is best here - one to hold the meringue and one to scrape off the meringue.
- Use an offset spatula or spoon and carefully work the meringue down to fill out the circle. Go around the edges to keep it smooth and formed, then make a few swoops and canals in the center of the meringue. This is best to hold the curd and helps it bake up nicely!
- Bake the mini pavlovas for one hour. Then, turn off the heat and allow them to fully cool in the oven with the door closed for 45 minutes.
- Add a spoonful or two of the curd to each pavlova, and top with segmented grapefruit. The segments can be dipped in sugar and bruleed with a torch for extra flavor and color, if desired.
Notes
Assembled pavlovas should be eaten shortly after assembling. Store unassembled pavlovas at room temperature, uncovered, for two to three days. Store in a cool, dry place.
The curd will last in the fridge for one week.
One large grapefruit should produce enough zest and juice for the curd. You will need two large grapefruits if also adding segments to the top.
Using ruby red grapefruit will produce the best color curd. If you can't find ruby red, you may want to add a touch of food coloring to brighten the color.
Be sure your bowl and whisk are completely clean before whipping the meringue. Any grease can prevent the meringue from whipping properly.
Nutrition
Calories: 374kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 116mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 60g | Vitamin A: 472IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg