One of the special treats at my tea party will be meringues filled with lemon curd which I have since discovered are called Pavlovas. Actually a Pavlova is a meringue-cake with a crisp crust and soft, light inside, usually topped with fruit named after the Russian ballerina Anna Pavlova. So mine will be mini-Pavlovas.
At first I was going to try and purchase the meringues already made but knew from experience they would be larger than I wanted. I think a one or two-bite tidbit is the right size.
Because I had some egg whites in the freezer from another project I decided to give the meringues a whirl. If they worked then I would make a few dozen with some fresh egg whites.
I had 4 egg whites at room temperature and 1/2 teaspoon of cream of tartar which I mixed in the Kitchen Aid with the whisk attachment.
To the foamy egg whites I added 1 cup of granulated sugar a tablespoon at a time until I had stiff peaks.
Parchment paper should be marked with rounds to keep the meringues approximately the same size.
Fill a pastry bag with the meringue and pipe the bottoms first. Smooth the bottoms to almost fill the circle.
I piped 2-inch rounds with slightly higher sides on parchment covered baking sheets.
While I was doing the second tray I accidentally slid the second tray into the first one and destroyed 2 meringues.
I put them in a 225 degree oven for 1.5 hours then turned off the oven and without opening the door left them in for another half hour.
Here are the tiny morsels. They freeze well in an airtight container. Fill just before serving.
Do prefer miniature or maxiature desserts?