EASY MINI PAVLOVAS
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 12
Number Of Ingredients 10
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.
MINI PAVLOVAS RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, cornflour, vanilla extract, white wine vinegar, whipping cream, store-bought passion fruit coulis, kiwis, blueberry, mint
Provided by Lorna Maseko
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 160° C.
- For the pavlova, whisk the egg whites until they form stiff peaks, then gently add in the sugar. The meringue that forms will start to look glossy. Add the cornflour, vanilla and vinegar and use a spatula to gently fold in.
- Spoon the meringue into small circles, about the width of an average coffee cup, onto a baking tray lined with baking paper. Use a spoon to form a slight dent in each circle, making the sides a little higher than the middle. Reduce the oven heat to 130° C and bake for 30 minutes, then turn off the heat and remove from the oven to cool.
- When cooled, assemble: spray a dollop of the whipping cream into the well of each meringue and top with the passion fruit coulis, kiwi and blueberries and finish off with mint.
- Serve.
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- Line an un-rimmed (if available) baking sheet with parchment paper. Draw 3.5” circles on the parchment paper, and turn the paper over so no pencil markings get on the meringue.
- Pour the egg whites into a large mixing bowl fitted with the whisk attachment. Whisk egg whites with an electric mixer on HIGH until the whites look like clouds. Keep whisking the whites and add the sugar slowly until the whites are stiff, glossy and smooth. Rub a little of the meringue between your finger and thumb – once no sugar granules can be felt, the meringue is ready.
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