Description
Delight in these Mini Pavlovas, light and crispy meringue nests with a marshmallow-like interior, topped with whipped cream and fresh vibrant fruits. Perfectly portioned for mess-free serving, they offer a satisfying texture and are easily customizable with a variety of toppings and flavors for any occasion.
Ingredients
Scale
Meringue Base
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch, sifted
- 1 teaspoon vinegar or lemon juice
Topping
- 1 cup whipping cream, lightly whipped
- Fresh fruits (such as seasonal berries, kiwi, or passionfruit), to taste
Instructions
- Prepare Your Ingredients: Separate the egg whites from the yolks carefully, ensuring no yolk contaminates the whites. Allow the egg whites to come to room temperature to maximize volume when whipped.
- Whip the Egg Whites: Using a clean, dry bowl and beaters, whip the egg whites until soft peaks form. Gradually add in the granulated sugar while continuing to beat until the mixture becomes glossy and forms stiff peaks.
- Fold in Cornstarch and Vinegar: Gently fold in sifted cornstarch and vinegar or lemon juice using a spatula, taking care not to deflate the airy meringue.
- Shape the Mini Pavlovas: Line a baking sheet with parchment paper. Use a spoon or piping bag to create small mounds about 2-3 inches wide, making a slight well in the center of each for the filling.
- Bake Low and Slow: Preheat your oven to 250°F (120°C). Bake the pavlovas for 60 to 70 minutes, allowing the slow baking to dry them out and form a crisp shell.
- Cool Completely: After baking, turn off the oven and leave the pavlovas inside to cool completely with the door slightly ajar, ideally overnight, to prevent cracking and maintain crunchiness.
- Add Toppings: Just before serving, top each mini pavlova with a generous spoonful of lightly whipped cream and your choice of fresh fruit combinations.
Notes
- Use room temperature egg whites for better volume.
- Ensure no yolk contaminates the whites to allow proper whipping.
- Add sugar gradually to help dissolve it and stabilize the meringue.
- Bake at low temperature for a crisp shell and marshmallow center.
- Cool pavlovas in the oven with door ajar to avoid cracks.
- Use fresh fruit toppings just before serving to prevent sogginess.
- Store unfilled pavlovas at room temperature in an airtight container; avoid refrigeration.
- Freeze unfilled shells for up to one month; thaw before use.
- Reheating is not recommended, but a brief warm in a low oven can help if softened.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 110
- Sugar: 15g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg