Imagine a dessert so light it practically floats off your plate, so elegant it could grace the tables of royalty, and so delicious it will have your guests begging for the recipe! These Mini Pavlovas are not just a dessert; they're a culinary masterpiece that combines the crisp, melt-in-your-mouth meringue with luscious whipped cream and a burst of fresh berries. Originating from Australia and New Zealand, this show-stopping treat is about to become your new favorite dessert that looks like it was crafted by a professional pastry chef – but is surprisingly simple to make!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian/New Zealand
Serves: 6 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper, creating a circle about 3 inches in diameter for each mini pavlova. You can use a pencil to trace the circles on the parchment paper before flipping it over so the ink doesn't touch the meringue.
- In a clean, dry mixing bowl, add the 4 large egg whites. Ensure there is no yolk or grease in the bowl, as this can prevent the egg whites from whipping properly.
- Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This should take about 3-5 minutes.
- Gradually add the 1 cup of granulated sugar, one tablespoon at a time, continuing to beat on high speed. This process should take about 5-7 minutes, and the mixture should become glossy and form stiff peaks.
- Once the sugar is fully incorporated, add the 1 teaspoon of white vinegar and 1 teaspoon of cornstarch. Gently fold these ingredients into the meringue using a spatula until well combined.
- Using a spoon or a piping bag, dollop or pipe the meringue onto the prepared circles on the parchment paper, creating a slight indentation in the center of each to hold the whipped cream and berries later.
- Bake the meringues in the preheated oven for 1 hour. They should look crisp on the outside and be slightly soft on the inside. Once done, turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
- While the meringues are cooling, prepare the whipped cream. In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
- Using an electric mixer, beat the cream mixture on medium-high speed until soft peaks form, taking care not to overwhip. The cream should be light and fluffy.
- Once the meringues have cooled completely, carefully remove them from the parchment paper. Place each mini pavlova on a serving plate.
- Generously spoon the whipped cream into the center of each meringue, then top with 1 cup of mixed berries (strawberries, blueberries, raspberries) as desired.
- Serve immediately and enjoy your delightful Mini Pavlovas with Whipped Cream and Berries!
Tips
- Egg White Perfection: Ensure your mixing bowl and beaters are completely clean and free from any grease or egg yolk. Even a tiny bit of fat can prevent your egg whites from whipping properly.
- Sugar Technique: Add sugar slowly and gradually while beating to create a glossy, stable meringue. This is crucial for achieving that signature pavlova shine and structure.
- Oven Magic: Use a low, slow baking method and allow the pavlovas to cool completely in the oven. This prevents cracking and ensures a crisp exterior with a marshmallow-like interior.
- Whipped Cream Wisdom: Don't overwhip your cream! Stop when soft peaks form to maintain a light, airy texture.
- Serve Immediately: These mini pavlovas are best enjoyed right after assembling. The crisp meringue can become soft if left to sit too long, so time your preparation carefully.
- Berry Brilliance: Use a mix of fresh, seasonal berries for the most vibrant and flavorful topping. Pat the berries dry to prevent excess moisture from making the meringue soggy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
