Empty My Fridge
Mini Pavlovas
Ingredients
- Egg160 ml
- Sugar1 ¼ cups + 3 tbsp
- Cornstarch2 ½ tsp
- Vinegar1 tsp
- Cream1 ½ cups
- Vanilla1 tsp
- Strawberry
- Blueberry · sliced
- Mint
Instructions
- Separate the eggs while cold. Measure 160 ml egg whites and leave at room temperature for 30 minutes.
- Preheat the oven to 150°C / 325°F.
- Beat the egg whites on high for 1 minute. Keep beating while adding the sugar one dessert spoon at a time.
- Beat for 8 more minutes on high until glossy and fluffy with no sugar grains when rubbed between fingers. Add the vinegar and cornflour and beat for 30 seconds more.
- Line 2 trays with baking paper, sticking it down with a dab of meringue on each corner.
- Pipe 12-13 mounds, 6-7 cm (2.5 in) wide and about 5 cm (2 in) tall, spaced apart. Flatten each with a spoon and make a slight dent in the centre.
- Immediately reduce the oven to 110°C / 225°F (100°C fan) and bake for 1 hour 30 minutes, or until dry to the touch. Keep baking if still sticky.
- Turn the oven off and leave the pavlovas to cool completely inside, for at least 4 hours or overnight.
- Store the cooled pavlovas in an airtight container in a cool, dry place until needed.
- Beat the cream with the 3 tbsp caster sugar and 1 tsp vanilla on high until soft peaks form (about 1 minute with a stand mixer, 2-3 minutes by hand).
- Just before serving, spoon cream into each nest, top with fruit and dust with icing sugar if using.
Summarized from RecipeTin Eats's video. Watch it for the details.
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