Mini Pavlova (Print Version)
# Ingredients:
→ Pavlova Base
01 -
4 egg whites, room temperature
02 -
3/4 cup granulated sugar
03 -
1 teaspoon organic corn starch
04 -
1 teaspoon freshly squeezed lemon juice
05 -
1/2 teaspoon cream of tartar
06 -
1/2 teaspoon vanilla extract
07 -
Pinch of fine salt
→ Topping
08 -
1 1/4 cups cold heavy whipping cream
09 -
2 tablespoons granulated sugar
10 -
Fresh blueberries (about 30 per pavlova)
11 -
Lightly salted pistachios, chopped (about 40 total)
# Instructions:
01 -
Preheat the oven to 225°F (107°C). Line 2 large baking sheets with parchment paper and set aside.
02 -
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on high speed until foamy (about 1 minute). With mixer running, gradually add sugar and continue beating for 9-10 minutes on high speed until stiff peaks form. Pause mixer and scrape sides with 2 minutes remaining. The mixture should be thick, glossy and smooth.
03 -
Using a spatula, fold in lemon juice and vanilla extract with about 10-11 full strokes. Then fold in corn starch and cream of tartar (10-11 more full strokes) until well combined without overmixing.
04 -
Pipe meringue onto the parchment paper using a Wilton 2D tip, creating nests about 5 cm in size and 5 cm apart. Indent the center of each pavlova with a teaspoon to create space for the cream.
05 -
Bake for 1 hour and 15 minutes, then turn the oven off. Without opening the door, leave meringues in the oven for another 30 minutes. The outside should be dry, crispy and off-white, with a slightly marshmallow-like interior. Transfer to a cooling rack to cool completely before decorating.
06 -
In a medium bowl, beat cold heavy whipping cream and sugar until stiff peaks form, about 3 minutes.
07 -
Pipe whipped cream onto each cooled pavlova using a Wilton 2D tip. Top with fresh blueberries and chopped lightly salted pistachios.
08 -
For best results, serve immediately after assembly. If needed, assembled pavlovas can be refrigerated for 4-6 hours. Alternatively, prepare components ahead of time and assemble one hour before serving.
# Notes:
01 -
The lightly salted pistachios balance the sweetness of the meringue and provide textural contrast.
02 -
Mini pavlovas can be stored unassembled in an airtight container for up to 2 days if humidity is low.
03 -
Ensure all equipment is completely clean and free from grease for optimal meringue volume.