Introduction
Mini Pavlovas are delightful, airy desserts that are perfect for any occasion. Their crisp outer shell and soft, marshmallow-like interior create a beautiful contrast in texture, making them an exquisite treat. Topped with fresh fruits and whipped cream, these little meringues are sure to impress your guests and satisfy your sweet cravings. Whether it’s a summer picnic or a winter holiday gathering, mini Pavlovas are a versatile dessert that never goes out of style.
Detailed Ingredients with measures
– Egg Whites: 4 large
– Sugar: 1 cup (200g)
– Cornstarch: 1 teaspoon
– White Vinegar: 1 teaspoon
– Vanilla Extract: 1 teaspoon
– Whipping Cream: 1 cup
– Fresh Fruits (e.g., strawberries, kiwi, passionfruit): for topping
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 mini Pavlovas
Detailed Directions and Instructions
Prepare the Oven
Preheat your oven to 100°C (210°F). Line a baking sheet with parchment paper and mark small circles (about 8cm diameter) on the paper as guides for your pavlovas.
Whip Egg Whites
Using a stand mixer, beat 4 egg whites on medium speed until soft peaks form. This usually takes about 2-3 minutes.
Add Sugar
Gradually add 220g of caster sugar (or superfine sugar) while continuing to whip the egg whites. Increase the speed to high and whip until thick and glossy peaks form, about 5-7 minutes. The sugar should be completely dissolved.
Incorporate Cornstarch and Vinegar
Once the egg whites are whipped to stiffness, gently fold in 1 teaspoon of cornflour (cornstarch) and 1 teaspoon of white vinegar using a spatula. Be careful not to deflate the mixture.
Spoon the Mixture
Using a spoon or a piping bag, dollop the meringue mixture onto the prepared baking sheet, using the marked circles as a guide. Create a slight indentation in the center of each pavlova.
Bake the Pavlovas
Place the baking sheet in the preheated oven and bake for 1 hour. After an hour, turn off the oven and let the pavlovas cool completely in the oven with the door slightly ajar.
Prepare Toppings
While the pavlovas are cooling, prepare your fruits and whipped cream for serving. Choose seasonal fruits such as berries, kiwis, or passion fruit. Whip 300ml of heavy cream until soft peaks form.
Assemble the Pavlovas
Once the pavlovas are completely cooled, carefully remove them from the parchment paper. Top each pavlova with a generous dollop of whipped cream and layer with your chosen fruits.
Serve and Enjoy
Serve the mini pavlovas immediately for the best texture. Enjoy the combination of crispy meringue, soft cream, and fresh fruit!
Notes
Storage
Store any leftover pavlovas in an airtight container at room temperature. They are best enjoyed fresh but can last for a couple of days.
Humidity Considerations
Meringues can be sensitive to humidity. If the weather is particularly humid, consider making them on a drier day to ensure they maintain their crisp texture.
Alternative Toppings
Feel free to get creative with your toppings! Other great options include coulis, chocolate shavings, or a drizzle of caramel sauce.
Egg White Tips
Ensure that no yolk gets into the egg whites as this can prevent them from whipping properly. Use room temperature eggs for better volume when whipped.
Cook techniques
Whipping Egg Whites
Whip the egg whites until soft peaks form before gradually adding sugar. This step is crucial for achieving a light and airy meringue.
Making the Meringue
Combine whipped egg whites with sugar until glossy and stiff peaks form. This ensures stability and volume in your pavlovas.
Shaping the Mini Pavlovas
Use a piping bag to create circular nests on the prepared baking sheet. This will give your pavlovas a beautiful shape.
Baking the Pavlovas
Bake the pavlovas at a low temperature to dry them out slowly, preventing browning while maintaining a soft center.
Cooling the Pavlovas
Allow the pavlovas to cool in the oven with the door slightly ajar. This helps prevent cracking and keeps them crisp on the outside.
Assembling the Mini Pavlovas
Top cooled pavlovas with whipped cream and fresh fruits. This enhances both the look and flavor, making them even more delightful.
FAQ
Can I make pavlovas in advance?
Yes, pavlovas can be made a day ahead and stored in an airtight container.
How do I store leftover pavlovas?
Store any leftovers in an airtight container at room temperature to maintain their crisp texture.
What can I substitute for sugar?
You can use caster sugar for a finer texture, but be cautious with sugar substitutes as they may not whip the same way.
Why did my pavlovas crack?
Cracking can occur from sudden temperature changes, so it’s important to let them cool gradually in the oven.
Can I make pavlovas without a mixer?
While a mixer is ideal for whipping egg whites, you can whisk by hand, though it requires more effort and time.
Conclusion
Mini pavlovas are a delightful dessert that brings together a light, crispy shell and a soft, marshmallow-like interior, topped with fresh fruits and whipped cream. These elegant treats are perfect for any occasion, and their customizable nature allows you to get creative with toppings and flavors. Whether you’re hosting a gathering or simply indulging in a sweet treat, mini pavlovas are sure to impress.
More recipes suggestions and combination
Chocolate Pavlova
Add cocoa powder to the meringue for a rich chocolate flavor and top it with chocolate ganache and berries for a luxurious twist.
Citrus Pavlova
Incorporate lemon or orange zest into the meringue and top with a citrus curd and segments for a refreshing, zesty dessert.
Banana and Salted Caramel Pavlova
Layer sliced bananas and drizzle with homemade salted caramel sauce for a decadent combination that balances sweetness and saltiness.
Mixed Berry Pavlova
Top the mini pavlovas with an assortment of berries like strawberries, raspberries, and blueberries, complemented with a mint garnish for freshness.
Passionfruit Pavlova
Use passionfruit pulp as a topping for a tropical flavor that perfectly complements the sweetness of the meringue.
Baked Alaska Mini Pavlova
Create a fusion dessert by layering mini pavlovas with ice cream and then covering them in meringue before quickly browning them in the oven for a dramatic presentation.