Mini Pavlovas
Mini Pavlovas
Ingredients
For the Meringue
- 4 egg whites
- 1 cup caster sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
For the Topping and Assembly
- 300 ml whipping cream
- 100 grams mascarpone cheese
- 1-2 tablespoons icing sugar
- as desired crushed praline
- as desired fresh fruit, (berries, kiwi, citrus)
Instructions
- 1
Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper. Separate 4 egg whites into a clean, dry mixing bowl.
⏱️ 5 min•🌡️ 120
- 2
Add 1 cup of caster sugar to the egg whites. Beat the mixture with an electric mixer on high speed until it becomes glossy and forms stiff peaks.
⏱️ 10 min
- 3
Sift 1 tablespoon of cornstarch into the meringue, then add 1 teaspoon of white vinegar. Gently fold the cornstarch and white vinegar into the meringue until just combined, being careful not to deflate the mixture.
⏱️ 5 min
- 4
Pipe or spoon the meringue mixture onto the prepared baking sheet, forming 10 small, round mini pavlova shapes. Smooth the tops of the meringues to create a slight indentation for the topping.
⏱️ 10 min
- 5
Bake the pavlovas in the preheated oven at 120°C for 1 hour.
⏱️ 60 min•🌡️ 120
- 6
After baking, turn off the oven and leave the pavlovas inside the oven for an additional 1 hour to cool completely. Do not open the oven door during this time.
⏱️ 60 min
- 7
While the pavlovas are cooling, prepare the topping. In a separate bowl, combine 300 ml of whipping cream, 100 grams of mascarpone cheese, and 1-2 tablespoons of icing sugar. Beat the mixture with an electric mixer until it is thick and creamy.
⏱️ 5 min
- 8
Once the mini pavlova bases are completely cooled, pipe or spoon a generous dollop of the prepared cream mixture onto each pavlova.
⏱️ 5 min
- 9
Decorate each mini pavlova with a variety of fresh fruits such as berries, sliced kiwi, and citrus segments, as desired.
⏱️ 5 min
- 10
Finish by sprinkling crushed praline over the top of each mini pavlova before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Pavlovas
For the Meringue
- 4 egg whites
- 1 cup caster sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
For the Topping and Assembly
- 300 ml whipping cream
- 100 grams mascarpone cheese
- 1-2 tablespoons icing sugar
- as desired crushed praline
- as desired fresh fruit, (berries, kiwi, citrus)
Instructions
- 1
Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper. Separate 4 egg whites into a clean, dry mixing bowl.
⏱️ 5 min•🌡️ 120 - 2
Add 1 cup of caster sugar to the egg whites. Beat the mixture with an electric mixer on high speed until it becomes glossy and forms stiff peaks.
⏱️ 10 min - 3
Sift 1 tablespoon of cornstarch into the meringue, then add 1 teaspoon of white vinegar. Gently fold the cornstarch and white vinegar into the meringue until just combined, being careful not to deflate the mixture.
⏱️ 5 min - 4
Pipe or spoon the meringue mixture onto the prepared baking sheet, forming 10 small, round mini pavlova shapes. Smooth the tops of the meringues to create a slight indentation for the topping.
⏱️ 10 min - 5
Bake the pavlovas in the preheated oven at 120°C for 1 hour.
⏱️ 60 min•🌡️ 120 - 6
After baking, turn off the oven and leave the pavlovas inside the oven for an additional 1 hour to cool completely. Do not open the oven door during this time.
⏱️ 60 min - 7
While the pavlovas are cooling, prepare the topping. In a separate bowl, combine 300 ml of whipping cream, 100 grams of mascarpone cheese, and 1-2 tablespoons of icing sugar. Beat the mixture with an electric mixer until it is thick and creamy.
⏱️ 5 min - 8
Once the mini pavlova bases are completely cooled, pipe or spoon a generous dollop of the prepared cream mixture onto each pavlova.
⏱️ 5 min - 9
Decorate each mini pavlova with a variety of fresh fruits such as berries, sliced kiwi, and citrus segments, as desired.
⏱️ 5 min - 10
Finish by sprinkling crushed praline over the top of each mini pavlova before serving.
⏱️ 5 min