Mini Pavlovas with Orange Curd and Pistachios

Hello, friends! These little Pavlovas are airy and not too sweet - despite using meringue. The orange curd provides a tangy, citrusy kick, while the dap of whipped cream keeps everything feeling light. Chopped pistachios add crunch. Since they look like little egg/nests with yellow yolks, they are the perfect little treat for Easter! Find the recipe below.

Meringue Nests

We made the recipe for the meringues from Lucky Number 3, which can be found here, with some slight modifications to the ingredients list:

About 215g egg whites, at room temperature 

1/4 teaspoon salt

375g granulated sugar

2 tablespoons cornstarch

2 teaspoons white vinegar

1 teaspoon vanilla extract or paste

Orange Curd

6 large egg yolks

Zest of one orange

About 3 tablespoons freshly squeezed lemon juice

3/4 cup sugar

1/3 cup freshly squeezed orange juice

1/8 teaspoon salt

6 tablespoons cold butter, cut into pieces

Combine sugar, yolks, orange zest, lemon juice and orange juice in a heavy-bottomed saucepan.  Whisk to combine. Cook over medium-high heat, stirring constantly until thick, 8 to 10 minutes. 

Remove from heat, and add salt and butter - piece by piece - stir until smooth. Strain mixture through a sieve into a bowl or container. Cover and refrigerate at least 1.5 hours. The curd will last in the fridge for about 1.5 weeks

Whipped Cream

Whip 1/2 cup heavy whipping cream - when mixture starts to thicken very slightly, add 1 teaspoon sugar and 1/4 teaspoon vanilla extract - continue whipping until soft peaks forms.

Assemble

Spoon orange curd onto nests, then dollop whipped cream on top. Sprinkle with chopped pistachios.  And enjoy!