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Pavlova desserts with lemon curd


1,5 hours


20 min preparation, meringue drying from 2 hours



French meringue is egg whites whipped with sugar. When we whip egg whites, they become saturated with air. The longer we beat them, the smaller the air bubbles become.


When we add sugar, it dissolves due to the moisture in the proteins, surrounds the air bubbles, and stabilizes them.

Such meringue is best used for mini meringue, meringue roll, Pavlova desserts, as a base for biscuits.


For the French meringue, I use egg whites of room temperature. In warm proteins sugar melts faster, and protein chains hold air better. But this is not an obligatory condition, you can also beat cold egg whites, especially in a planetary mixer.


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Place the egg whites in a bowl or mixer bowl, add a pinch of salt and start whipping at the first speed until all the egg whites turn into foam.

Increase the speed of the mixer and start adding fine sugar in very small portions. When the sugar has been added, increase the speed to maximum and beat for another 2-3 minutes.

The meringue should be stable, shiny, without grains of sugar, it should not move at all when the bowl is turned over.

The acid helps to stabilize the protein, so almost at the end you can add 1 tsp. lemon juice, but this step can be skipped.

We put the meringue in a pastry bag with a “closed star” nozzle, then place dessert baskets on baking parchment.

Dry at 90-100°C for 1.5-3 hours in the oven.When the meringue is dry, you need to open the oven door and let it cool down gradually.

You can find the recipe for lemon curd at the link in Basics of cooking.

Cream for desserts


Put all the ingredients in a mixer bowl and whip well. Decorate desserts with cream using a pastry bag and a “closed star” nozzle.


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