Mini Pavlovas with Pomegranate Curd

Active time: 1 ½ hours | Bake time: 75 minutes | Yield: 4 mini pavlovas, about ½ cup curd

Pavlova is generally known to be a summery treat because it is topped with loads of fresh fruit, but you can totally make it with winter fruits too! Since it is a little bit of a project, I find it to be a perfect Valentine's Day treat to make for sharing with your loved one(s), plus anything naturally red/pink (pomegranates, duh) really scream Valentines Day!

If you're looking to simplify it a bit, you can use a store-bought curd.

Ingredients:

For the Meringue:

• 3 egg whites, room temperature

• ¾ tsp cream of tartar

• ½ tsp white vinegar

• 100g (½ cup) granulated sugar

• 60g (½ cup) powdered sugar

• 1 tsp corn starch

For the Curd:

• 1 cup pomegranate (or other fruit) juice

• 75g (⅓ cup + 1 tbsp) granulated sugar

• 3 egg yolks

• 1 tbsp lemon zest

• Pinch salt

For the topping:

• Whipped cream

• Fresh fruit

Directions:

1. For the Meringue: Preheat oven to 225°F. Line a baking sheet with parchment paper. Ensure your baking equipment is completely dry and clean.

2. Add egg whites and cream of tartar to a large bowl and whisk (with a stand or hand-held electric mixer), starting on low speed.

3. Once the eggs become bubbly, add vinegar and mix on low for about 30 seconds.

4. Combine both types of sugars in 1 small bowl and with the mixer on medium speed, slowly add about 1 tablespoon of sugar at a time.

5. Once all of the sugar has been added, increase speed to medium-high until it becomes glossy and stiff peaks.

   1. To test for stiff peaks, turn the whisk upside down. If the mixture remains stiff and holds its shape well, you have achieved stiff peaks. If the mixture flops over at all, whisk for another 1-2 minutes, then check again.

6. Gently fold in the cornstarch with a spatula, being careful not to deflate the meringue.

7. Transfer your meringue to a piping bag and pipe 4 circles, about 2 inches in diameter, and about 3 inches tall, leaving a shallow hole in the center for the filling. Use a small offset spatula to brush up the sides of the meringue to shape it.

   1. If you do not have a piping bag, you can use a large zip bag - cut one corner off and pipe.

8. Place your baking sheet in the oven, and decrease the oven temperature to 200°F. Bake for 75 minutes, making sure to not open the oven door throughout baking.

9. After 80 minutes, crack the oven door (if your oven doesn’t crack easily, use a wooden spoon to keep it cracked). Keep in the oven for 2-3 hours, until completely cooled.

   1. Dramatic changes in temperature can cause your meringues to crack, which is why it is important to allow them to cool slowly in the oven.

10. For the curd: While the meringue is in the oven, prepare your curd, so that it has time to chill. Place pomegranate juice in a small pot over medium heat. Cook until juice reduces to about ½ cup (about 10 minutes). Set aside.

11. In a medium bowl, whisk together sugar and egg yolks, then whisk in pomegranate juice, lemon zest, and salt. Fill a large pot with about 1 inch of water and place the medium bowl over the pot, making sure the bowl does not touch the water.

    1. I recommend using a metal bowl, as it will take a very long time for the mixture to heat in a glass bowl.

12. Whisk constantly until the mixture thickens. You’ll know it's done when the mixture coats the back of a spoon and if you run your finger down the spoon, it will leave a line where your finger was. Run your curd through a sieve to remove any possible pieces of scrambled egg yolk.

13. Allow curd to cool completely before refrigerating.

14. Assembly: fill the center of your pavlova with your curd, then top with whipped cream and fresh fruit, serve immediately.

    1. If not serving right away, store the meringues in an airtight container at room temperature & store the curd in an airtight container in the refrigerator. Only add toppings when ready to serve.

Notes:

• Homemade curd can be stored in an airtight container in the refrigerator for 1-2 weeks or in the freezer for up to 9 months.

• The meringues will last up to 1-2 weeks in an airtight container at room temperature, as long as they are kept completely dry.