- 4 large white eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 1/4 cups superfine sugar plus more for rolling
- 8 ounces cream cheese at room temperature
- 1 cup Greek-style whole milk yogurt or whole-milk plain yogurt, refrigerated overnight in a cheeseclothlined sieve set in a bowl
- 2 tablespoons confectioners' sugar
- 3 tablespoons pasteurized or reconstituted powdered egg whites
- 1 pint fresh golden currants
Preheat oven to 200 degrees. Line mini-muffin tins with paper liners. In a mixer fitted with the whisk, beat egg whites, vanilla, and cream of tartar on medium until soft peaks form. Add 1 cup superfine sugar, 2 tablespoons at a time. Raise speed to medium-high; beat until stiff peaks form. Using a rubber spatula, fold in remaining 1/4 cup superfine sugar.
Transfer meringue to a pastry bag fitted with a coupler but no tip. Pipe meringue into paper liners, filling just to tops. Bake until slightly puffed, about 1 hour. Meringues should be crisp on the outside and have a soft center. Cool completely in tins on wire racks. Remove from tins; store in an airtight container up to 2 days.
In a mixer fitted with the paddle, beat cream cheese on medium until smooth. Add yogurt and confectioners' sugar, and mix to combine. Refrigerate in an airtight container up to 3 days.
Brush a thin layer of pasteurized or reconstituted egg whites on each currant to coat. Roll currants in superfine sugar, and place on baking sheet.
Using a pastry bag fitted with an Ateco #35 star tip, pipe a rosette of yogurt cream on top of each meringue. Garnish pavlovas with sugared currants, and serve immediately.