Mini Pavlovas Individual Serve Pavlova Recipes

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
• Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
• Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
• When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

Steps:

• Preheat oven to 130°C Line two baking trays with baking paper. Draw 3 10cm (4 inch) circles on each piece of paper.
• Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. This is quite a bit of beating.
• Add the sugar one spoon at a time ,beat well after each addition. Dont be in a hurry to add the sugar quickly- your egg whites will not hold up if you do!
• Continue beating until all of the sugar has been added and the meringue is thick and glossy.
• Using a large clean metal spoon, gentley fold in the cornflour, vinegar and vanilla.
• You can turn the paper over on the baking trays and still see the drawn circles. Spoon meringue onto the baking trays, using the circles as a guide.
• Bake in the oven on the lowest shelves for 75 minutes or until crisp. Turn the oven off. Leave the pavlovas in the oven to cool completely, or overnight. Leave the oven door slightly ajar.
• To serve-spoon whipped cream or fruche over each pavlova and decorate with fruit of your choice or crushed/flaked chocolate.