Mini Pavlovas
Total Time
1 hour and 55 minutes
Prep Time
25 minutes
Cook Time
1 hour and 30 minutes
Rating
5 out of 5 stars
(24)
Ingredients
12 servings
- 160 ml / 2/3 cup egg whites (5 - 6 large eggs) (Note 1)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour / cornstarch (Note 2)
- 1 tsp white vinegar (Note 2)
- 1 1/2 cups heavy/thickened cream (whipping cream), COLD)
- 1/2 cup mascarpone, OPTIONAL (for stabilising (Note 3)
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Strawberries, mangoes ( - diced into 1cm / 1/3" cubes)
- Blueberries, raspberries, kiwi sliced, passionfruit pulp
- Small mint sprigs
- Icing sugar / powdered sugar (, for dusting)
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Preparation
Step 1
Mini Pavlovas:
Step 2
Egg whites - Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).
Step 3
Preheat oven to 150°C / 325°F (all oven types).
Step 4
Add sugar - In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.
Step 5
Beat 8 minutes - Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.
Step 6
Line tray - Dab a bit on the corner of 2 trays then cover with baking paper (parchment).
Step 7
Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 - 13 mounds 6 - 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.
Step 8
Bake 1 hour 30 minutes - Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky - exact times may vary. (Note 4)
Step 9
Cool in oven - Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).
Step 10
Airtight container - As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)
Step 11
Cream - Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 - 3 minutes with hand held beater).
Step 12
Decorate - Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.
Step 13
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