This celebratory treat is traditionally served during holidays in Aussie country, but, in America, there is always a reason to party. These mini mounds of meringue are perfect dinner party fare. Brightened by lime, orange, and fresh grapefruit, this pavlova bursts with citrus and will send your guests home on a high note.
Put your hosting cap on and throw a jaunt of your own! If only to celebrate the sweetness of this pavlova.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
Makes 6 mini pavlovas
4 large egg whites
Pinch of salt
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon orange extract
juice of half a lime
1 cup fully whipped cream
1/4 cup orange marmalade
2 grapefruits, segmented for garnish
mint sprigs, for garnish
honey for drizzling
Preheat the oven to 225 degrees. Whisk the egg whites and salt together until firm peaks form. Gradually add the sugar while continuing to whip th e egg whites. Add the cream of tartar, orange extract and lime juice. Mix together until well combined. On a piece of parchment paper, use a teacup to trace six circles, each 4 inches in diameter. Spoon the meringue onto the parchment paper, using the circles as a guide. Place in the oven and bake for about 2 hours, until crisp on the outside and soft in the center.
Fold the orange marmalade into the whipped cream. Place pavlovas on a serving dish and garnish with a generous dollop of the marmalade cream mixture, a few segments of grapefruit, mint sprigs and a drizzle of honey, if desired.