How to Make a Meringue Swan with Pineapple Curd

This post may contain Amazon or other affiliate links. Read my disclosure policy.

An amazing and delicious dessert, impress your family and friends by presenting them with an edible swan! I mean, why not? The perfect sweet centerpiece for Easter OR Christmas. I’ve done this before, but I didn’t have as many photos as I’d have liked. So this time I even took a video showing the steps.

I topped this swan with fresh whipped cream, pineapple curd and fresh fresh. Oh man is it tasty. You could add any number of topping, from citrus curds, pastry cream, ice cream to fresh fruits, canned fruit or pie fillings. I would recommend a combination of some kind for the best result. Like pastry cream and canned cherries or whipped cream and fruit salad. It’s be fun to make a chocolate swan to, by adding some cocoa powder. That’d be good for a black forest pavlova or chocolate sundae. Whatever you are in the mood for or have on hand.

Making the Swan

Print out the swan template and place guides under a piece of parchment. Pipe meringue on top of template, I usually do one extra neck. Those are easy to break! Trust me I know haha. You can also repair the neck or any piece that breaks with white candy melts or chocolate. I use a large circle tip to pipe.

When piping the body or “boat”, I do 3 passes high. You could probably get away with 2 if you wanted to save more for extra pieces.

I used the leftover meringue to make a disc to help hold up the neck while the chocolate solidifies and piped some dots that you can add as decoration.

Assemble by melting candy melts or chocolate and let it cool to warm/luke warm.

The Pineapple Curd

I wanted to try something other than a citrus curd, so I thought, another sour fruit should work! It’s pretty simple, the base recipe is the same as my other curds. Egg yolks, sugar, juice, cornstarch and butter. Canned pineapple works best, plus I always have a can laying around.

Don’t add the toppings until you are ready to serve. Damp or humid weather will make the pavlova soft. So store in an airtight container until using.

You can download the swan template here.

Print Recipe

Meringue Swan with Pineapple Curd

Servings: 1 swan

Author: Katie

Ingredients

MERINGUE SWAN

• 4 large egg whites
• 1 cup sugar
• Pinch of salt
• 1 tsp cornstarch
• ½ tsp cream of tartar
• 1 tsp vanilla
• White chocolate melts for glue

PINEAPPLE CURD

• 3 egg yolks
• ¾ cup canned pineapple juice
• ¾ cup sugar
• 1 tbsp cornstarch
• 4 tbsp butter

CHANTILLY CREAM

• 8 oz heavy whipping cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla

Instructions

MERINGUE SWAN

• Preheat oven to 300 F.
• Whip egg whites and cream of tartar till foamy.
• Slowly add in sugar while still mixing on medium high.
• Whip till stiff peaks.
• Add meringue to icing bag with plain circle tip about ½ inch opening.
• Pipe out swan parts on parchment lined cookie sheet. Use stencils underneath parchment if needed.
• Turn oven down to 200 F. Bake for 90 minutes.
• After 90 minutes turn of oven and let meringue sit in oven an hour with door cracked open.
• Store pieces in airtight containers, keep humidity out!
• Assemble 2 hours before serving, use candy melts to glue together.

PINEAPPLE CURD

• In a small saucepan, combine egg yolks, juice, sugar, and cornstarch.
• On medium high heat, bring mixture to a boil while periodically mixing.
• Turn heat down to a simmer and cook until the curd thickens.
• Take off heat and add butter. Stir in butter till all is melted.
• Strain curd through a sieve.
• Store in fridge until ready to use.

CHANTILLY CREAM

• Whip cream until it thickens.
• Slowly add in sugar and vanilla, whip until it keeps its shape. Do not over whip into butter.

Sharing is caring!