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Heart-Shaped Mini Pavlovas

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Crispy on the outside and soft on the inside, these adorable heart-shaped mini pavlovas are filled with tangy lemon curd, topped with whipped cream and a fresh raspberry—perfect for Valentine’s or any sweet occasion.

Ingredients

Units Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract
  • 1 cup lemon curd (store-bought or homemade)
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for whipped cream)
  • Fresh raspberries

Instructions

  1. Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Draw heart shapes as piping guides if desired.
  2. In a clean, dry bowl, beat egg whites until soft peaks form.
  3. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
  4. Gently fold in vinegar, cornstarch, and vanilla extract.
  5. Spoon or pipe meringue into heart shapes on the prepared baking sheet, creating a slight well in the center of each.
  6. Bake for 1 hour. Turn off the oven and leave the pavlovas inside with the door slightly ajar for 30 more minutes to cool slowly.
  7. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Once pavlovas are completely cool, fill the center with lemon curd. Pipe or dollop whipped cream around the curd and top with a fresh raspberry.
  9. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Ensure your mixing bowl is completely grease-free for best meringue volume.
  • Store unfilled pavlovas in an airtight container for up to 2 days.
  • Substitute lemon curd with berry compote or passionfruit curd for variation.

Nutrition

Find it online: https://yumfoodusa.com/heart-shaped-mini-pavlovas/