Mini Pavlovas
Mini pavlovas made from meringue, filled with whipped cream and topped with fresh fruit.
Servings: 6 servings
Ingredients
Ingredients
- 4 largeegg whites room temperature
- 1 cupgranulated sugar
- 1 teaspoonwhite vinegar
- 1/2 teaspoonvanilla extract
- 1 teaspooncornstarch
- fresh fruit eg. strawberries, kiwi, passionfruit, blueberries
- whipped cream
Instructions
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, add the 4 large egg whites (room temperature).
- Beat the egg whites on medium speed until soft peaks form.
- With the mixer running, gradually add the 1 cup granulated sugar a little at a time. Continue beating until the mixture is glossy and holds stiff peaks (the mixture should not look grainy).
- Gently fold in the ½ teaspoon vanilla extract, 1 teaspoon white vinegar, and 1 teaspoon cornstarch, using a spatula and lifting motions so you do not deflate the egg whites.
- Transfer the meringue to a piping bag or use spoons to place 6–8 mounds on the prepared baking sheet (size as desired). Use the back of a spoon to make a shallow well in the center of each mound to hold the filling.
- Put the baking sheet in the oven and immediately reduce the oven temperature to 250°F (120°C). Bake for 50–60 minutes, until the pavlovas are dry to the touch and can be lifted easily from the parchment.
- Turn off the oven and leave the pavlovas inside with the oven door slightly ajar to cool completely (this helps prevent cracking).
- Just before serving, fill each pavlova’s center with whipped cream and top with fresh fruit.
Equipment
- 15×21-inch Baking Sheet
- KitchenAid Hand Mixer
- Large Piping Bag
- Open Star Pastry Tip .63” Opening Diameter
Notes
Egg Whites Tip:Ensure the egg whites are at room temperature for best results. Cold egg whites don’t whip as well.
Sugar Incorporation:Add the sugar gradually to the egg whites to ensure it dissolves properly, avoiding a gritty texture.
Oven Watch:Keep an eye on the pavlovas while they bake. They should be crisp and dry to the touch, but not browned.
Cooling Process:Let the pavlovas cool down slowly in the oven (turned off) with the door slightly ajar to prevent cracking.
Assemble Just Before Serving:Assemble the pavlovas with whipped cream and fruit just before serving to maintain the meringue’s crispness.
Storage:Store any leftover meringue bases at room temperature in an airtight container. The cream and fruit should be refrigerated separately.
Freezing:You can freeze the meringue bases, but it’s best to add fresh cream and fruit after thawing when you’re ready to serve.
Sugar Incorporation:Add the sugar gradually to the egg whites to ensure it dissolves properly, avoiding a gritty texture.
Oven Watch:Keep an eye on the pavlovas while they bake. They should be crisp and dry to the touch, but not browned.
Cooling Process:Let the pavlovas cool down slowly in the oven (turned off) with the door slightly ajar to prevent cracking.
Assemble Just Before Serving:Assemble the pavlovas with whipped cream and fruit just before serving to maintain the meringue’s crispness.
Storage:Store any leftover meringue bases at room temperature in an airtight container. The cream and fruit should be refrigerated separately.
Freezing:You can freeze the meringue bases, but it’s best to add fresh cream and fruit after thawing when you’re ready to serve.