How to Make Mini Pavlovas: A Step-by-Step Guide
Mini Pavlovas are a delightful dessert perfect for any occasion.
This recipe will guide you on how to make these delicious and elegant individual meringue nests, topped with whipped cream and fresh fruits.
This recipe will guide you on how to make these delicious and elegant individual meringue nests, topped with whipped cream and fresh fruits.
Equipment
- Baking tray
- Baking paper
- Measuring cups and spoons
- Large bowl
- Whisk
- Medium bowl
- Spoon
Ingredients
For the Meringue:
- 4 large eggs room temperature
- pinch of salt
- 1 cup of white sugar
- 1 Tbsp of cornstarch
- 1 tsp of white vinegar
For the Topping:
- 2 cups of thickened cream
- ¼ cup of icing sugar
- 1 tsp of vanilla extract
- fresh fruits of your choice such as kiwifruit, strawberries, raspberries, blueberries, and passionfruit
Instructions
- Preheat the oven to 120°C (250°F).
- Line a baking sheet with parchment paper.
Making the meringue:
- Separate your 4 large eggs.
Here's how to separate eggs. - In a clean, dry bowl, whisk the egg whites until stiff peaks form.
- Gradually add the 1 cup of white sugar, one tablespoon at a time, while continuing to whisk until the meringue is glossy and smooth.
- Sift in the 1 Tbsp of cornstarch, pinch of salt, and 1 tsp of white vinegar, and gently Fold them into the meringue until just combined.
- Spoon the meringue onto the prepared baking sheet, forming small nests about 7.5 cm (3 inches) in diameter.
- Create a slight indentation in the centre of each nest to hold the topping.
- Bake for about 1 hour, or until the meringues are dry and crisp on the outside but still slightly soft in the centre.
- Turn off the oven and leave the meringues inside to cool completely.
- In a separate bowl, whip the 2 cups of thickened cream, ¼ cup of icing sugar, and 1 tsp of vanilla extract until stiff peaks form.
Assemble your mini pavlovas:
- To assemble the mini pavlovas, carefully spoon the whipped cream into the centre of each meringue nest.
- Top with sliced fresh fruits of your choice, arranging them artistically to create a visually appealing presentation.
- I love using strawberries or kiwifruit.
- Drizzle with passionfruit sauce (optional) for an extra burst of flavour.
Notes
Recipe Tips:
With their crisp meringue bases, fluffy whipped cream toppings, and vibrant fruit accents, these miniature treats are a symphony of flavours and textures that will tantalise the taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary adventure to create these irresistible mini pavlovas.
- Mini pavlovas can be made in advance. The meringues can be baked and stored airtight at room temperature for up to 3 days. Once ready to serve, simply assemble the pavlovas by topping the meringues with whipped cream and your fresh fruits.
- For best results, use room temperature eggs.
This will help the meringue to whip up quickly and smoothly. - To ensure the meringues are crisp on the outside but soft in the centre, bake them at a low temperature for a longer period. Overbaking will result in dry and brittle meringues.
- If you don't have a passionfruit sauce, you can substitute it with other fruit sauces, such as strawberry or raspberry sauce. Or maybe grate chocolate over the whipped cream, then put the fruit in place,
Serving Suggestions:
- Serve mini pavlovas as a refreshing dessert after a meal.
- Arrange them on a platter or plate and display them as a centrepiece for a special occasion.
- Pack them individually in small boxes or containers for a picnic or just a delightful treat on the go.
Conclusion:
Mini pavlovas are a delightful dessert that is sure to please everyone at the table.With their crisp meringue bases, fluffy whipped cream toppings, and vibrant fruit accents, these miniature treats are a symphony of flavours and textures that will tantalise the taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary adventure to create these irresistible mini pavlovas.