Description
Mini Pavlovas are elegant, crispy meringue cups topped with whipped cream and fresh fruit, perfect for any occasion.
Ingredients
Scale
- 160 ml (2/3 cup) egg whites (about 5–6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour (cornstarch)
- 1 tsp white vinegar
- 1 1/2 cups heavy/thickened cream, cold
- 3 tbsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
- Strawberries, diced into 1cm cubes
- Mangoes, diced into 1cm cubes
- Blueberries
- Raspberries
- Kiwi, sliced
- Passionfruit pulp
- Small mint sprigs
- Icing sugar (powdered sugar), for dusting
Instructions
- Prep your egg whites: Begin by separating the egg whites from the yolks while they are still cold. Measure out 160 ml (2/3 cup) of egg whites and let them come to room temperature for about 30 minutes.
- Preheat your oven: Set your oven to 150°C (325°F) to get it ready for baking the meringues.
- Beat the egg whites: Using a mixer, beat the egg whites on high speed for about 1 minute. Gradually add the caster sugar, ensuring to continue beating to dissolve the sugar properly.
- Stabilize the mixture: Keep beating for around 8 minutes until fluffy and glossy. Add the white vinegar and cornflour, then beat for another 30 seconds.
- Pipe the meringues: Prepare two trays with baking paper, transfer the meringue mixture into a piping bag, and pipe out 12-13 mounds.
- Bake the meringues: Place the trays in the oven, reduce temperature to 110°C (225°F), and bake for approximately 1 hour and 30 minutes.
- Cool down: Turn off the oven and leave the pavlovas inside to cool completely for 4 hours or overnight.
- Whip the cream: Once cooled, beat the cream, 3 tbsp caster sugar, and vanilla extract on high speed until soft peaks form.
- Assemble the pavlovas: Spoon a dollop of whipped cream into each pavlova and top with fresh fruits and mint sprigs.
Notes
Assemble the pavlovas just before serving for the best texture. Store the meringue shells in an airtight container away from moisture.
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 250
- Sugar: 30g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg