Welcome to the delightful world of Mini Pavlovas! These little meringue clouds are not only beautiful but also incredibly delicious. Perfect for any occasion, let’s dive into how to make these sweet treats!
Tips for Success
Make sure your mixing bowl is clean and dry for the best results. This part’s so satisfying — watching those egg whites transform into fluffy peaks!
Decorating Your Pavlovas
Get creative with your toppings! Fresh fruits and a sprinkle of nuts or coconut flakes will add a burst of flavor and color.
Ingredients
- Meringue Base:
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- Whipped Cream Topping:
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- Decorative Topping Ideas:
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Instructions
- Preparing the Meringue:
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Step 1- Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they're cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
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Step 2- Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
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Step 3- Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18x13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to "glue" the parchment paper to the baking sheet.
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Step 4- Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
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Step 5- Add Cornstarch: Fold in the cornstarch using a rubber spatula.
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Step 6- Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
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Step 7- Create a Shallow Indent: Make a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they're baked).
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Step 8- Bake: Bake at 225 F (110 degrees C) for 60 minutes, but don't remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
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Step 9- Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides).
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Step 10- Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.
Nutrition
- Calories: 150, Fat: 10g, Carbs: 15g, Protein: 2g
Cooking techniques
Whipping egg whites to achieve stiff peaks is crucial for a successful pavlova. Make sure to use a clean bowl and whisk to avoid any moisture that can prevent the egg whites from whipping properly.
Variations or substitutions
Feel free to experiment with different fruits or toppings! You can also try adding a touch of cocoa powder to the meringue for a chocolate twist.
Storage tips
Store leftover pavlovas in an airtight container at room temperature for up to 2 days. Do not refrigerate, as moisture can make them soggy.
Notes
Ensure there’s no fat or yolk in the egg whites for the best results!
