Mini pavlovas
Mini pavlovas are light and airy meringue desserts with a crisp exterior and soft, marshmallow-like interior. They are easy to make and perfect for topping with whipped cream and fresh fruits.
Cook time 90 min
Prep time 30 min
Ingredients:
4 egg whites1 cup sugar
1 tsp vinegar
1 tsp vanilla extract
1 tsp corn flour
Mini pavlovas are delightful small meringue desserts that are crispy on the outside and soft and marshmallowy on the inside. Perfect for any occasion, they can be topped with whipped cream and fresh fruits for a refreshing treat. This recipe is simple yet impressive, making it an excellent choice for both novice and experienced bakers.
Instructions:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the egg whites from the yolks, ensuring no yolk gets into the bowl. Place the egg whites in a clean, dry mixing bowl.
- Using an electric mixer, beat the egg whites on medium speed until they form soft peaks. This usually takes about 2-3 minutes.
- With the mixer running on medium-high speed, gradually add the sugar to the egg whites, about 1 tablespoon at a time. Continue beating until the mixture becomes glossy and forms stiff peaks. This may take an additional 5-7 minutes.
- Add the vinegar, vanilla extract, and corn flour to the meringue mixture. Gently fold these ingredients into the mixture using a spatula until fully combined.
- Spoon the meringue onto the lined baking sheet, forming small nests. You can create a slight indentation in the center of each nest with the back of the spoon to hold toppings later.
- Reduce the oven temperature to 250°F (120°C) just before placing the baking sheet inside. Bake the mini pavlovas for 50-60 minutes. They should be crisp on the outside but marshmallowy on the inside.
- Turn off the oven and leave the meringue nests inside to cool completely with the oven door slightly ajar. This helps prevent cracking.
- Once cooled, top your mini pavlovas with whipped cream, fresh berries, or any desired toppings. Serve immediately and enjoy your delightful, airy treats!
Mini pavlovas are a versatile and elegant dessert that can be dressed up or down depending on the occasion. With their meringue base that pairs beautifully with cream and fruit, these bite-sized treats are sure to impress your guests. Follow these tips and steps to achieve perfect mini pavlovas every time, and get creative with your favorite toppings for a personalized twist.
Mini pavlovas FAQ:
Bake the mini pavlovas for 50-60 minutes at 250°F (120°C). They should be crisp on the outside and marshmallowy on the inside when done.
Mini pavlovas are done when they have a crisp outer shell and a soft, chewy center. They should lift easily off the parchment paper without sticking.
Yes, you can store leftover mini pavlovas in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as moisture can make them soggy.
You can substitute cornstarch for corn flour in equal amounts if needed, as it serves a similar purpose in stabilizing the meringue.
Common toppings for mini pavlovas include whipped cream, fresh berries, kiwi slices, passionfruit, or chocolate shavings. You can creatively choose any fresh fruit or sweet sauce you prefer.
Tips:
- 1. Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites; any grease or water can prevent them from reaching the right consistency.
- 2. Add the sugar slowly to the egg whites to avoid deflating the mixture and ensure it fully dissolves, creating a smooth texture.
- 3. Baking at a low temperature is key to achieving that perfect crunchy exterior and soft interior.
- 4. If you’re not serving the pavlovas immediately, store them in an airtight container to keep them crisp.
- 5. Experiment with different toppings such as passion fruit, kiwi, or berries to add variety and flavor.
Nutrition per serving
2 ServingsCalories 450kcal
Protein 7g
Carbohydrates 100g
Fiber 0.11g
Sugar 100g
Fat 0.36g
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