Mini Pavlovas
Difficulty: Easy
Servings
18
servingsPrep time
10
minutesCooking time
30
minutesThis is absolutely one of the best recipes for mini meringues and pavlovas. So delicious and simple to make, not much can go wrong with this recipe.
Serve with lightly whipped cream and fresh blueberries, raspberries or strawberries in the summer, when they’re at their most delicious! They’re perfect for a Christmas treat too…
Ingredients
8 large 8 egg whites
1 pinch 1 salt
500 gms 500 caster sugar
4 teaspoons 4 cornflour
1/2 teaspoon 1/2 vanilla extract
2 teaspoons 2 white wine vinegar
750 mls 750 cream (whipped)
750 gms 750 fresh berries
Icing sugar (for dusting)
Directions
- You will need 3 baking trays lined with baking paper. Preheat the oven to 180°C/350°F.
- Whisk the egg whites with the salt until they’re holding firm peaks – but not stiff.
- Gently add the sugar by the spoonful, and continue beating until the egg whites resemble a snowy-tipped meringue.
- Sprinkle the cornflour, a few drops of vanilla and the vinegar on top, and fold in softly to combine well.
- Draw approximately six 10cm circles on each of the baking paper sheets – using a large glass as a guide helps. Spoon the meringue mix onto the baking trays into the circles, spread and smooth out to fill the circle. TIP: Make the meringues slightly higher at the edges – or use the back of a spoon to make a small indentation in the centre, for adding in the whipped cream and fruit when serving.
- Place in the oven, turn the temperature down to 150°C/130°C Fan and bake for 30 minutes.
- Turn off the oven and LEAVE them in there for another 30 minutes with the door closed, then take them out of the oven to cool. Leave them on the baking paper and transfer them to wire racks.
- Assembly: Add the whipped cream into the middle and add a few berries so they look filled – but not crammed. Dust with icing sugar.