pavlova minis
(1 rating)
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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.
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(1 rating)
yield
6 -8
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For pavlova minis
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4egg whites
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1 pinchsalt
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1 csugar (extra fine, if available)
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1 1/2 tspcornstarch
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1/2 tspvanilla
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3/4 tspwhite vinegar
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1 cheavy whipping cream
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fresh fruit and/or berries of your choice
How To Make pavlova minis
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1Cover baking tin with parchment paper. Preheat oven to 225ºF.
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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.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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