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+ servings
Spoonful of blood orange curd dripping into mini pavlovas

Blood Orange Pavlovas

Author: Gail Ng
These blood orange pavlovas are soft and marshmallowy and filled with a bright, citrusy blood orange curd
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Yield 12 mini pavlovas
Category Desserts
Cuisine Australian



  • 4 large egg whites
  • ¼ teaspoon salt
  • 250 g granulated sugar
  • 2 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Blood Orange Curd

  • 3 large egg yolks
  • 60 g granulated sugar
  • 80 g blood orange juice, freshly squeezed
  • zest of one blood orange
  • 80 g unsalted butter, softened & cubed



  • Preheat oven to 350ºF.
  • With an electric mixer or stand mixer, whisk egg whites with salt until the whisk leaves "trails" in the mixture.
  • Slowly add in sugar, one tablespoon at a time, while beating for at least 10-15 seconds after each addition until all the sugar is dissolved.
  • Stop beating when the meringue reaches stiff peaks. Rub a bit of meringue in between your thumb and index finger - it should feel smooth without being gritty.
  • Sprinkle cornstarch, vanilla, and vinegar onto meringue and fold with a rubber spatula until combined.
  • Transfer meringue into a piping bag fitted with a closed star tip.
  • On a baking sheet lined with parchment paper, pipe a filled-in circle for the base of the pavlova. Pipe a ring on top of the outer edge of the circle to create the "walls" of the pavlova and an empty space in the middle for the filling.
  • Put the baking sheet in the oven and immediately turn oven down to 300ºF. Bake pavlovas for 30 minutes.
  • Turn off the oven and leave them in the oven for another 30 minutes until they peel cleanly off the parchment paper.
  • Set aside to cool completely. Fill with blood orange curd just before serving.

Blood Orange Curd:

  • In a small pot, add egg yolks, sugar, blood orange zest, and blood orange juice.
  • Cook on medium-high heat while stirring constantly until it thickens enough to coat the back of a spoon or is a jelly-like consistency, about 3-4 minutes. Stir vigorously to prevent getting scrambled eggs!
  • Remove from heat. 
  • Stir in butter, one cube at a time, dissolving the previous cube of butter before adding the next until all the butter is incorporated. You should be able to "cut" through the curd with a spatula and the two sides of curd take about 1-2 seconds to come back together.
  • Transfer curd to a small bowl and press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
  • Let cool completely before spooning into pavlovas. Top with slices of fresh blood orange and a sprinkle of blood orange zest.


Calories: 173kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 68mg | Potassium: 37mg | Fiber: 1g | Sugar: 26g | Vitamin A: 245IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
Keywords blood orange curd, blood orange pavlovas, mini pavlovas
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