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Mini Pavlovas are delicate, meringue-based desserts named after the famous Russian ballerina Anna Pavlova. These bite-sized delights feature crisp exteriors and soft, marshmallow-like centers, topped with whipped cream and fresh fruit.
Perfect for elegant gatherings or casual indulgence, mini Pavlovas offer a delightful balance of sweetness and lightness. Follow this simple recipe to create your own mini Pavlovas at home and impress your guests with these charming treats.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Whipped cream
- Fresh fruit (such as strawberries, kiwi, or passionfruit) for topping
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Whip the Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, about a tablespoon at a time, while continuing to beat. Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form.
- Incorporate Flavorings: Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined. Be careful not to deflate the egg whites.
- Form the Mini Pavlovas: Spoon dollops of the meringue mixture onto the prepared baking sheet, forming mini nests. Use the back of a spoon to create a well in the center of each nest.
- Bake: Place the baking sheet in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for about 45-50 minutes, or until the mini Pavlovas are crisp on the outside and dry to the touch. Turn off the oven and let the Pavlovas cool completely inside the oven with the door slightly ajar.
- Assemble: Once cooled, carefully remove the mini Pavlovas from the parchment paper. Fill each nest with whipped cream and top with fresh fruit of your choice.
- Serve: Serve immediately and enjoy your delightful mini Pavlovas!
These delicate treats are best enjoyed fresh, as they tend to soften over time due to the moisture from the whipped cream and fruit. If you have any leftovers, store them in an airtight container at room temperature for up to a day.
FAQs:
1. Can I make mini Pavlovas ahead of time? While the meringue nests can be baked ahead of time and stored in an airtight container for a day or two, it’s best to assemble them with whipped cream and fruit just before serving to maintain their crisp texture.
2. Can I use store-bought whipped cream instead of making it from scratch? Yes, you can certainly use store-bought whipped cream for convenience. However, freshly whipped cream adds a light and airy texture that complements the mini Pavlovas perfectly.
3. Can I customize the toppings for mini Pavlovas? Absolutely! While the classic topping for Pavlovas is whipped cream and fresh fruit, you can get creative with your toppings. Try using chocolate shavings, fruit coulis, nuts, or edible flowers for a unique twist.
4. How do I know when the mini Pavlovas are done baking? Mini Pavlovas are ready when they are crisp on the outside and dry to the touch. They should have a slightly pale color and lift easily from the parchment paper.
5. Can I make larger Pavlovas instead of mini ones? Yes, you can scale up the recipe to make larger Pavlovas if you prefer. Simply adjust the baking time accordingly, as larger Pavlovas will require a longer baking time.
Now, let’s dive into the recipe and start making these delightful mini Pavlovas!
