Mini pavlovas with lemon
a super fresh, light dessert
Races
For the meringues
3 egg whites
50g caster sugar
1 lemon
1 tablespoon orange blossom water
For the whipped cream
20 cl whipping cream
30g icing sugar
Recipe
Preheat the oven to th. 3-4 (110°C).
During this time, beat the egg whites until stiff, add the powdered sugar, then the orange blossom and continue beating until the whites are firm.
In a ramekin, mix 1/2 teaspoon of cornstarch and 1 teaspoon of lemon juice. Gently add to the preparation with a flexible spatula.
Arrange 6 small nests of beaten egg whites on a sheet of parchment paper, and cook for 1 hour 30 minutes. Leave to cool.
Meanwhile, whip the whipped cream with the whipping cream and 30 g of icing sugar. Arrange on perfectly cooled meringues. Grate the lemon zest over the pavlovas.
Tip for whipped cream
put the bowl in the refrigerator 1 hour before so that it is well frozen and that the whipped cream takes easily.
