mini pavlovas

Recipe

Ingredients

Mini Pavlovas:

• 160 ml / 2/3 cup egg whites (5 – 6 large eggs) (Note 1)

• 1 1/4 cups caster sugar (superfine sugar)

• 2 1/2 tsp cornflour / cornstarch (Note 2)

• 1 tsp white vinegar (Note 2)

Whipped cream:

• 1 1/2 cups heavy/thickened cream (whipping cream), COLD

• 1/2 cup mascarpone, OPTIONAL for stabilising (Note 3)

• 3 tbsp caster sugar / superfine sugar

• 1 tsp vanilla extract

Toppings – choose:

• Strawberries, mangoes – diced into 1cm / 1/3" cubes

• Blueberries, raspberries, kiwi sliced, passionfruit pulp

• Small mint sprigs

• Icing sugar / powdered sugar , for dusting

Method

Mini Pavlovas:

1. Egg whites – Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).

2. Preheat oven to 150°C / 325°F (all oven types).

3. Add sugar – In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.

4. Beat 8 minutes – Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.

5. Line tray – Dab a bit on the corner of 2 trays then cover with baking paper (parchment).

6. Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 – 13 mounds 6 – 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.

7. Bake 1 hour 30 minutes – Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky – exact times may vary. (Note 4)

8. Cool in oven – Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).

9. Airtight container – As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)

10. Cream – Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 – 3 minutes with hand held beater).

11. Decorate – Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.