Strawberry Mini Pavlovas
Prep 20 mins Bake 30 mins Cool in Oven 30 mins Decorate 10 mins Eat 1:30
If you’ve never tasted a Pavlova, you are in for a real treat. Pavlovas are a British, Australian and New Zealand thing. Nearly every person from these countries knows what a Pavlova is and has tasted it. When you speak the word Pavlova to them, their eyes begin to roll and memories of eating a Pavlova fill their brain with pleasure! It’s named after Russian ballerina, Anna Pavlova. (Google the story behind it.) But it’s nothing more than a meringue made of beaten egg whites and sugar with a twist. The twist is adding vinegar and cornstarch that does some scientific thing that gives the exterior crunch and the interior this luxurious gooey center. Topped with whipped cream and berries, it tastes like heaven. The Pavlova is fairly fragile, so it is best when assembled just prior to serving or the pavlova will begin to lose its exterior crunch.
Rupert pipes the whipped egg whites onto the parchment-lined baking sheets.
Once you master separating and whipping egg whites, the rest is child’s play. In fact, 10-year old Rupert made them last year at our Fire Up the Barbecue! cooking class. The secret is making sure no yellow yolk is in the egg whites, then the egg whites will whip up easily first to a soft peak when you add the sugar and then to a stiff peak where the mixture stands straight up with a slight curl when pulling up the beaters on the mixer.
Whip the egg whites up with the sugar. Fold in the vanilla, the cornstarch and vinegar.
Place egg whites and the cream of tartar in a clean mixing bowl. Beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and continue to beat at maximum speed until stiff peaks form. Fold in the vanilla, cornstarch, salt and vinegar just until blended.
Handle the meringue carefully, so it is not deflated.
You need a few tools like parchment paper, a pencil and a piping bag with a star tip. (You could use a Ziploc bag with the corner cut off.) Load the meringue into the piping bag with edges folded back to the center. Push down from the top of the bag as you pipe.
Pipe the meringue onto the circles on the parchment paper.
On a piece of parchment paper, trace 3-inch circles with a pencil around a small bowl. Flip over the parchment paper and place onto a baking sheet. Pipe the meringue mixture into the 3-inch circles on the parchment paper, keeping a well in the center. OR simply spoon the egg white mixture into the circles.
The Mini Pavlovas are slightly browned and ready for filling.
Place in a 300° oven for 30-35 minutes to bake. When the edges begin to brown, turn off the oven and prop it open, allowing the Pavlovas to cool completely.
The Strawberry mini Pavlovas are not only delicious, they are a work of art!
While Pavlovas are in the oven. Whip some cream with sugar. Just before serving, top Pavlovas with the whipped cream and the berries.
Summer Berry Mini Pavlovas
Ingredients
- 5 egg whites room temperature if possible
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/2 teaspoon vanilla
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 4 cups berries assorted
Instructions
- Preheat the oven to 300°. On a piece of parchment paper, trace 12 3-inch circles with pencil. Flip over the parchment and place on a baking sheet.
- Place egg whites and the cream of tartar in a clean mixing bowl. Beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and continue to beat at maximum speed until stiff peaks form. Fold in the vanilla, cornstarch, salt and vinegar just until blended.
- Place the egg white Pavlova mixture carefully into a piping bag, if desired and pipe in the 3-inch circles on the parchment paper, keeping a well in the center. OR simply spoon the egg white mixture into the circles.
- Bake the Mini Pavlovas in the 300° oven for 30-35 minutes or until the Pavlovas form a firm crust. Turn off the oven and LEAVE IN THE OVEN with the door propped open until cooled completely.
- While Pavlovas are in the oven, whip the cream and powdered sugar until stiff. Keep refrigerated until ready to use. Slice strawberries and clean and dry berries. Just before serving, top Pavlovas with whipped cream and the sliced berries.
- Do not store leftover Pavlovas in an airtight container or the exterior will soften.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Summer Berry Mini Pavlovas
5 egg whites (room temperature if possible)
1/2 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons cornstarch
1/4 teaspoon salt
1 teaspoon white vinegar
1 cup heavy (whipping) cream
2 Tablespoons powdered sugar
4 cups berries, assorted
1. Preheat the oven to 300°. On a piece of parchment paper, trace 12 3-inch circles with pencil. Flip over the parchment and place on a baking sheet.
2. Place egg whites and the cream of tartar in a clean mixing bowl. Beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and continue to beat at maximum speed until stiff peaks form. Fold in the vanilla, cornstarch, salt and vinegar just until blended.
3. Place the egg white Pavlova mixture carefully into a piping bag, if desired and pipe in the 3-inch circles on the parchment paper, keeping a well in the center. OR simply spoon the egg white mixture into the circles.
4. Bake the Mini Pavlovas in the 300° oven for 30-35 minutes or until the Pavlovas form a firm crust. Turn off the oven and LEAVE IN THE OVEN with the door propped open until cooled completely.
5. While Pavlovas are in the oven, whip the cream and powdered sugar until stiff. Keep refrigerated until ready to use. Slice strawberries and clean and dry berries. Just before serving, top Pavlovas with whipped cream and the sliced berries.
6. Do not store leftover Pavlovas in an airtight container or the exterior will soften.
Servings: 12 – 164 calories per serving
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I am making these today. Love Pavlova.
Glad to inspire. I can taste them already. Heavenly!