Prepare to be transported to dessert paradise with these irresistible Mini Pavlova Cakes that combine the delicate crunch of meringue, the silky smoothness of whipped cream, and the vibrant freshness of strawberries and peaches. Originating from New Zealand, this show-stopping dessert is not just a treat—it's an experience that will elevate your culinary skills and impress even the most discerning dessert lovers. Whether you're hosting a sophisticated dinner party or craving a luxurious sweet indulgence, these mini pavlovas promise to be the star of any occasion!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: New Zealand
Serves: 6 servings
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 cup strawberries, sliced
- 1 cup peaches, sliced
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw 6 circular 3-inch diameter circles as a guide for piping meringue.
- Ensure all equipment is completely clean and dry. Separate egg whites into a large, spotless mixing bowl, making sure no yolk is present, as fat can prevent proper meringue formation.
- Using an electric mixer, beat egg whites on medium speed until soft peaks begin to form. Gradually add granulated sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks develop.
- Gently fold in vanilla extract, white vinegar, and cornstarch using a spatula. Be careful not to deflate the meringue while incorporating ingredients.
- Transfer meringue mixture to a piping bag fitted with a large star tip. Pipe circular bases within the drawn circles, creating a slight depression in the center for toppings.
- Bake meringues in the preheated oven for 1 hour. Turn off oven and leave meringues inside with door slightly ajar to cool completely, preventing cracking.
- While meringues cool, whip heavy cream with powdered sugar until soft peaks form. Refrigerate until ready to use.
- Wash and slice strawberries and peaches into thin, uniform pieces. Set aside.
- Once meringues are completely cool, carefully transfer to serving plates. Top each with a generous dollop of whipped cream.
- Artfully arrange strawberry and peach slices on top of whipped cream. Serve immediately to maintain meringue's crisp texture.
Tips
- Temperature and Cleanliness are Key: Ensure all your equipment is completely clean and dry. Even a trace of fat can prevent egg whites from forming stiff peaks.
- Egg White Technique: Separate eggs when they're cold, but beat whites at room temperature for maximum volume. Use a spotless metal or glass bowl.
- Sugar Addition Matters: Add sugar gradually and beat continuously to create a glossy, stable meringue. Avoid adding sugar too quickly, which can deflate the mixture.
- Low and Slow Baking: The secret to crisp exterior and marshmallow-like interior is low temperature and patient baking.
- Cooling is Crucial: Let meringues cool completely in the turned-off oven to prevent cracking and maintain their delicate structure.
- Serve Immediately: For the best texture, assemble and serve these mini pavlovas right after topping to keep the meringue crisp and fresh.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
