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Light and Fluffy Pavlova Cookies Recipe with Kiwi and Passion Fruit Curd

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These light and fluffy pavlova cookies feature a crisp shell and marshmallow-like center, topped with tangy passion fruit curd and fresh kiwi slices for a tropical twist. Perfect for special occasions or a light, satisfying treat.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (preferably caster sugar)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (120ml) passion fruit pulp (fresh or store-bought unsweetened)
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) unsalted butter, cubed and softened
  • 1 tablespoon lemon juice
  • 2 ripe kiwis, peeled and thinly sliced
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form (about 3-4 minutes).
  3. Increase mixer speed to high and add sugar one tablespoon at a time, beating well after each addition until glossy and stiff peaks form (about 7-8 minutes).
  4. Gently fold in cornstarch, vinegar, vanilla extract, and a pinch of salt with a spatula, being careful not to deflate the mixture.
  5. Using two spoons or a piping bag, drop or pipe mounds of meringue about 2 inches (5 cm) in diameter onto the baking sheet, leaving space between each.
  6. Bake for 50-60 minutes until cookies are dry to the touch and easily lift off the paper. Turn off the oven and leave cookies inside to cool completely for another hour.
  7. While cookies bake, combine passion fruit pulp, egg yolks, and sugar in a heatproof bowl. Set over simmering water (double boiler) and whisk continuously until thickened and reaching about 170°F (77°C). Remove from heat and whisk in butter and lemon juice until smooth. Let cool completely.
  8. Once pavlova cookies are cooled, spoon a dollop of passion fruit curd onto each cookie. Top with thin kiwi slices and garnish with mint if using.

Notes

Use room temperature eggs for better volume. Ensure bowls are clean and grease-free. Add sugar slowly to avoid gritty texture. Bake at low temperature to dry out meringue without browning. Cool cookies in the turned-off oven to prevent cracks and sogginess. Store cookies in airtight container to maintain crispness. For dairy-free version, substitute butter with coconut oil in curd. Avoid reheating cookies to preserve texture.

Nutrition

Keywords: pavlova cookies, passion fruit curd, kiwi, meringue, light dessert, gluten-free dessert, tropical dessert, easy baking

Find it online: https://lumalunch.com/light-and-fluffy-pavlova-cookies-recipe-with-kiwi-and-passion-fruit-curd/