Easy Fig & Honey Mini Pavlova Dessert

Instructions

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1. - Make meringue. Preheat the oven to 250°F. Using a pencil, trace six 4-inch circles on parchment paper. Place parchment on a baking sheet, pencil-side down. Set aside.
2. - In a large bowl, whip meringue powder and water with an electric mixer using the whisk attachment on high speed until soft peaks form.
3. - With the mixer running, gradually add sugar. Whip until stiff peaks form.
4. - Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.
5. - Prepare a decorating bag with tip 1M and meringue batter. Following the template, start in the center of the circle and pipe tight swirls, forming the bottom of the pavlova. Continue building up the sides, forming a small bowl shape.
6. - Bake for 40-45 minutes or until the outsides of meringues feel firm and crisp. Cool completely on the pan.
7. - Make filling. While the pavlovas cool, whip cream in a large bowl until stiff peaks form. Add lemon curd, vanilla and yellow food coloring; whip until well-combined, scraping down bottom and sides bowl as necessary.
8. - Assemble pavlovas. To assemble, peel cooled meringues off of parchment paper. Divide the lemon whipped cream evenly among the meringue shells and top with 2 to 3 fig pieces.
9. - Drizzle with honey and sprinkle with chopped mint. Serve immediately.

Notes

How To

How to Use Meringue Powder

If you love decorating roll-out cookies or piping flowers, chances are you've used meringue powder to make your icing. Meringue powder is a must for making royal icing, meringue cookies and stabilizing marshmallow or whipped cream frosting.