Mini Pavlovas
Discover how to make Mini Pavlovas. A delicious recipe with detailed instructions.
25
Prep Time
75
Cook Time
100
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Mini Pavlovas. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper. Draw eight 3-inch circles on the parchment as guides.
Step 2
2. In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
Step 3
3. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form and sugar is completely dissolved (rub a bit between your fingers - it should feel smooth, not gritty), about 5-7 minutes.
Step 4
4. Sift cornstarch over the meringue, add vanilla extract and vinegar, then gently fold everything together with a rubber spatula using broad strokes.
Step 5
5. Spoon the meringue onto the prepared circles, creating a slight well in the center of each. Use the back of a spoon to create decorative swirls and peaks around the edges.
Step 6
6. Bake for 75 minutes without opening the oven door. Turn off the oven and let pavlovas cool completely inside with the door closed for at least 1 hour or overnight.
Step 7
7. For the whipped cream, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to use.
Step 8
8. Just before serving, top each cooled meringue shell with a generous dollop of whipped cream and arrange fresh fruits on top.
You Must Know
- ✓Ensure your bowl and beaters are completely clean and free of any grease or egg yolk, as even a tiny amount can prevent egg whites from whipping properly
- ✓For the most stable meringue, add sugar gradually and beat until completely dissolved - undissolved sugar causes weeping
- ✓Cool pavlovas in the turned-off oven to prevent cracking from sudden temperature changes
Chef's Notes
Ensure your bowl and beaters are completely clean and free of any grease or egg yolk, as even a tiny amount can prevent egg whites from whipping properly
For the most stable meringue, add sugar gradually and beat until completely dissolved - undissolved sugar causes weeping
Cool pavlovas in the turned-off oven to prevent cracking from sudden temperature changes
Serving Suggestions
Serve immediately after assembly for the best texture contrast between crisp meringue and creamy topping. These make stunning individual desserts for dinner parties, bridal showers, or holiday gatherings. Pair with a glass of sparkling wine or dessert wine for an elegant finish to any meal.
Nutritional Info (Per Serving)
280
Calories
3g
Protein
38g
Carbs
14g
Fat
Tags
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More Desserts Recipes
Mini Pavlovas
Discover how to make Mini Pavlovas. A delicious recipe with detailed instructions.
Ingredients (9)
Instructions
- Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper. Draw eight 3-inch circles on the parchment as guides.
- In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form and sugar is completely dissolved (rub a bit between your fingers - it should feel smooth, not gritty), about 5-7 minutes.
- Sift cornstarch over the meringue, add vanilla extract and vinegar, then gently fold everything together with a rubber spatula using broad strokes.
- Spoon the meringue onto the prepared circles, creating a slight well in the center of each. Use the back of a spoon to create decorative swirls and peaks around the edges.
- Bake for 75 minutes without opening the oven door. Turn off the oven and let pavlovas cool completely inside with the door closed for at least 1 hour or overnight.
- For the whipped cream, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to use.
- Just before serving, top each cooled meringue shell with a generous dollop of whipped cream and arrange fresh fruits on top.
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