Today’s recipe is super cute and super fun – Mini
Lemonade Pavlovas!! The shell is tart, the filling is
sweet, and it’s topped with an pretty sugar daisy!
My secret ingredient in the lemonade meringue
shells is lemonade Kool-Aid. It gives these
meringues a wonderful tartness. They are so
good!! You’ve gotta try these! They’ll make
you smile!! 😃
Isn’t my vintage egg cup the sweetest?!!! I thought
it looked so cute with the miniature teacup! squee!!!
I loved how these turned out, but I did have to add
a bit of food coloring in order to get a pretty bright
yellow. The Lemonade Mix added flavor, but not a lot
of color so I added enough powdered food coloring
until I got the shade that I liked. If you don’t have
powdered food coloring I recommend
gel (paste) food color.
LEMONADE PAVLOVAS
Ingredients:
4 egg whites at room temperature
1/4 teaspoon cream of tartar
*1 1/4 cup powdered sugar, sifted
2 teaspoons Kool-Aid Unsweetened Lemonade Mix
powdered yellow food coloring (or use gel/paste color)
1 cup heavy or whipping cream
1/4 cup powdered sugar, sifted
Directions:
Preheat oven to 225 degreesF.
In the bowl of a stand mixer using the whisk
attachment, beat the egg whites until foamy.
Add the cream of tartar and whisk until you
get soft peaks. Gradually add the sugar, one
tablespoon at a time followed by the lemonade
mix and food coloring. Increase speed to medium
high and beat to stiff peaks.
Place the mixture in a piping bag fitted with a
star tip and pipe meringue shells onto a baking
sheet lined with parchment. Bake for 1 1/2 to 2
hours or until crisp. Remove from the oven, let
cool for 5 minutes and place in an airtight
container until ready to serve.
Right before serving whip the cream and sugar
in a chilled bowl with chilled beaters until you
get stiff peaks. Place into a piping bag fitted
with a round tip and swirl into meringue shells.
Top with a sugar daisy or edible flower.
These Pavlovas would be perfect for any Spring or
Summer Tea Party! Really cute for a Baby Shower!
So fun for a Birthday Party!
Just remember that meringues do not like humidity,
so keep the shells in a ziplock bag until serving
time, then pipe in the whipped cream and enjoy!!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.