pavlova minis
(1 RATING)
Australians and New Zealanders both claim Pavlova to be their own. It is named after a famous Russian ballerina, Anna Pavlova. The meringue is crisp on the outside and chewy on the inside. Best made on a day without high humidity. For a Rocky Mountain version, use a mixture of huckleberries or blueberries and strawberries.
No Image
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 - egg whites
- 1 pinch salt
- 1 cup sugar (extra fine, if available)
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon vanilla
- 3/4 teaspoon white vinegar
- 1 cup heavy whipping cream
- - fresh fruit and/or berries of your choice
How To Make pavlova minis
-
Step 1Cover baking tin with parchment paper. Preheat oven to 225ºF.
-
Step 2MERINGUE: Beat egg whites. Add sugar a few tablespoons at a time, beating well before adding more. When all sugar has dissolved and egg whites hold a stiff peak, add vanilla, vinegar and cornstarch. Beat well.
-
Step 3Spoon or pipe the meringue into 6-8, 4-inch nests on the parchment. Use a spoon to make a depression in the center of each.
-
Step 4Bake for 1 1/4 hours or until firm to touch. Turn off oven and let meringue cool in the oven with the door slightly ajar.
-
Step 5Whip cream in a chilled bowl. (Sweeten with a little sugar if desired). Spread whipped cream on top of cooled meringue. Add berries or fruit of choice. Serve immediately or within 1/2 hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Keyword:
#Australia
Keyword:
#New Zealand
Method:
Bake
Culture:
Australian
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes