Mini Pavlovas

Mini Pavlova Recipe

(This is the recipe I usually use for mini pavlovas and have had great results. I sometimes use a bit of almond extract in the meringue, depending on the filling I've chosen. I also sometimes stabilize the whipped cream with a bit of French vanilla pudding powder if there are likely to be leftovers because it holds up longer in the fridge that way! ~Gretchen)

Author: Natasha Kravchuk (Natasha’s Kitchen)My Mini Pavlova recipe is the perfect single-serve dessert for a date night, dinner party, or special event. The sweet meringue bakes at a low temperature so it's crisp on the outside with marshmallowy goodness on the inside. I piled it high with fluffy whipped cream and loads of fresh fruit for a dessert that is as impressive as it is delicious.

Ingredients: 

Servings: 15 pavlovas

For Pavlova:

• 6 large egg whites, room temperature
• 1.5 cups granulated sugar
• 2 tsp corn starch
• 1/2 Tbsp lemon juice
• 1/2 Tbsp vanilla extract

For Cream:

• 1 1/2 cups heavy whipping cream, (very cold)
• 2 tbsp granulated sugar

For Topping/Decor:

• 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
• 15 Mint leaves , for garnish, optional

Instructions

1.                 Beat – Preheat the Oven to 225˚ F. Line a large *3/4 size baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites at high speed for 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.

2.                 Fold – Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.

3.                 Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a pastry tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr. and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.

4.                 Cool – Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.

5.                 Make the Topping – in a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.

6.                 Assemble Pavlovas – Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.

Notes:

*If you don’t have a 3/4 XL baking sheet, you can use 2 regular baking sheets and bake on 2 racks.

Toppings for Pavlova:

• Fruit – berries, mango chunks, kiwi slices, diced peaches, etc.
• Syrups – Chocolate Ganache, Caramel Syrup, Blueberry Sauce, Strawberry Sauce
• Herbs – mint or basil sprigs

Storage:

• Make Meringue in advance, storing it loosely wrapped on the counter up to 3 days ahead. Avoid humidity.
• Make whipped cream 2-3 days in advance, storing it in an airtight container in the fridge until ready to assemble.
• Assembled pavlova should be eaten within 4 hours since the meringue will absorb moisture from the cream and soften.