Today, we’re embarking on a journey to create a dessert that is as elegant as it is delightful: Mini Pavlovas! These delicate, meringue-based treats are known for their crisp exterior, soft, marshmallow-like interior, and the perfect pairing with fresh whipped cream and your favorite seasonal berries.
Mini Pavlovas are a wonderful addition to any dessert table, whether you’re hosting a special occasion or simply craving a sweet treat. They’re relatively easy to make, but the results are sure to impress. So, let’s gather our ingredients and get started on creating these delightful little nests of sweetness.
How to Make Mini Pavlovas
Simplified Ingredients:
For the Meringue:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons (25g) confectioners’ sugar
- 1/2 teaspoon vanilla extract
For the Filling:
- 1 cup fresh berries (strawberries, raspberries, blueberries, etc.)
Instructions:
- Preheat and prep: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Make the meringue: In a clean, dry mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Add the sugar: Gradually add the granulated sugar, a tablespoon at a time, beating constantly until stiff, glossy peaks form.
- Add remaining ingredients: Gently fold in the cornstarch, white vinegar, and vanilla extract. Be careful not to overmix.
- Pipe the pavlovas: Transfer the meringue to a piping bag fitted with a round or star tip (or use a spoon). Pipe the meringue onto the prepared baking sheet, forming small nests.
- Bake the pavlovas: Bake the pavlovas for 60-75 minutes, or until the meringues are crisp on the outside and lightly golden. Turn off the oven and let the pavlovas cool completely inside with the door slightly ajar. This helps prevent cracking.
- Make the whipped cream: In a clean, chilled mixing bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Gradually add the confectioners’ sugar and vanilla extract. Continue whipping until stiff peaks form.
- Assemble the pavlovas: Once the pavlovas are completely cool, gently spoon the whipped cream into the centers of the meringue nests. Top with fresh berries.
- Serve: Serve immediately for the best texture, or store in an airtight container in the refrigerator for up to a day.
Serving Suggestions:
- Serve immediately: For the best texture, serve the assembled pavlovas as soon as possible.
- Berry variations: Use a variety of berries or other fruits for different flavor combinations.
- Other toppings: You can add a drizzle of fruit coulis, chocolate shavings, or a sprinkle of toasted nuts for added flavor.
Nutritional Information (Per Serving, based on 6 servings):
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 25g
- Protein: 3g
- Sodium: 40mg
Tips and Variations:
- Room temperature egg whites: Make sure your egg whites are at room temperature, as they whip up to a greater volume.
- Clean mixing bowl: The mixing bowl and whisk must be completely clean and free of any grease to ensure the egg whites whip properly.
- Prevent cracking: Make sure the pavlovas are completely cool in the oven with the door slightly ajar to prevent cracking.
- Flavor variations: Add different extracts like almond or lemon to the meringue or whipped cream.
Closing for Mini Pavlovas
These Mini Pavlovas are an elegant and delicious dessert that’s perfect for any occasion. With their crisp exterior and soft interior, combined with the fresh flavors of whipped cream and berries, they’re sure to be a crowd-pleaser. Enjoy the process of creating these delightful nests of sweetness!
Relevant Categories: Desserts, Meringue, Frut Desserts
Relevant Tags: Mini Pavlovas, Meringue Nests, Fruit Dessert, Summer Dessert
Frequently Asked Questions for Mini Pavlovas
- Why did my meringue crack?
- This could be due to rapid temperature changes. Ensure the oven isn’t too hot and let the pavlovas cool in the oven with the door ajar.
- Can I make the meringues in advance?
- Yes, you can make the meringue shells a day or two in advance and store them in an airtight container at room temperature. Add the whipped cream and berries just before serving.
- What if I don’t have cream of tartar?
- You can substitute cream of tartar with 1 teaspoon of lemon juice or white vinegar, but the stability might be slightly less.
- Can I use frozen berries?
- Yes, you can use frozen berries, but make sure to thaw them and drain any excess liquid before using.
- How do I store leftover pavlovas?
- Store the assembled pavlovas in an airtight container in the refrigerator for up to a day. The meringue can soften slightly.
- Can I use different types of sugar?
- Granulated sugar is preferred for this recipe. You can experiment with superfine sugar, but the texture might vary.
- Why didn’t my meringue whip up properly?
- Ensure your bowl and whisk are clean and dry, the egg whites are at room temperature, and that you gradually add the sugar.
- How can I make the meringue shells more colorful?
- You can add gel food coloring to the meringue after the sugar is added and before you fold in the cornstarch, vinegar, and vanilla extract.
- What if I don’t have a piping bag?
- You can use a Ziploc bag with a corner snipped off or a spoon to create the meringue nests.
- Can I add chocolate to the mini pavlovas?
- Yes, you can add a tablespoon of cocoa powder to the meringue or drizzle melted chocolate over the finished pavlovas. You can also make chocolate whipped cream by adding melted chocolate to the whipped cream.
Mini Pavlovas Recipe
Course: All Word RecipesServings
4
servingsPrep time
minutes
30
Cooking time
40
minutesCalories
300
kcalTotal time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- For the Meringue:
4 large 4 egg whites, at room temperature
1/4 teaspoon 1/4 cream of tartar
1 cup 1 (200g) granulated sugar
1 teaspoon 1 cornstarch
1 teaspoon 1 white vinegar
1/2 teaspoon 1/2 vanilla extract
- For the Whipped Cream:
1 cup 1 (240ml) heavy cream, cold
2 tablespoons 2 (25g) confectioners’ sugar
1/2 teaspoon 1/2 vanilla extract
- For the Filling:
1 cup 1 fresh berries (strawberries, raspberries, blueberries, etc.)
Directions
- Preheat and prep: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Make the meringue: In a clean, dry mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Add the sugar: Gradually add the granulated sugar, a tablespoon at a time, beating constantly until stiff, glossy peaks form.
- Add remaining ingredients: Gently fold in the cornstarch, white vinegar, and vanilla extract. Be careful not to overmix.
- Pipe the pavlovas: Transfer the meringue to a piping bag fitted with a round or star tip (or use a spoon). Pipe the meringue onto the prepared baking sheet, forming small nests.
- Bake the pavlovas: Bake the pavlovas for 60-75 minutes, or until the meringues are crisp on the outside and lightly golden. Turn off the oven and let the pavlovas cool completely inside with the door slightly ajar. This helps prevent cracking.
- Make the whipped cream: In a clean, chilled mixing bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Gradually add the confectioners’ sugar and vanilla extract. Continue whipping until stiff peaks form.
- Assemble the pavlovas: Once the pavlovas are completely cool, gently spoon the whipped cream into the centers of the meringue nests. Top with fresh berries.
- Serve: Serve immediately for the best texture, or store in an airtight container in the refrigerator for up to a day.
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