Make mini heart shaped pavlovas for the ones you love. These are perfect for Valentine's Day or for a bridal or baby shower. They are crunchy, light and so delicious!
Crack and separate the egg yolks from the egg whites. Put the egg whites in a mixing bowl of a stand mixer or a hand mixer with the whisk attachment. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar a little at a time until completely mixed in. The mixture will be shiny.
Select which tip you want to pipe with, or just cut the corner of a plastic bag for a simple look. Using a piping bag or gallon sized plastic bag, fill the bag with the meringue mixture. Line the baking sheet with parchment paper or a silicone baking mat. Pipe out your mixture into 2-3inch heart shapes. Add a second row of piped meringue to the outer edge to build up the edge. (These will grow a little while baking).
Whip the heavy cream, vanilla and powdered sugar together until stiff peaks form. Place frosting tip into a gallon sized plastic bag and fill with the whipped cream.
*Optional: Add Lemon Curd. Gently spoon on lemon curd into the middle of each meringue in the shape of a heart.
Pipe the sweet whipped cream onto the top of the meringues in the shape of a heart. Add a raspberry (or two) to each one.
With the whipped cream on each one, keep chilled in the fridge up to 4 hours until ready to serve.
The meringues will soften slightly after refrigeration, but they still taste amazing.