Mini Pavlovas (Print Version)
# Ingredients:
→ Meringue Base
01 -
4 large egg whites, at room temperature
02 -
200g granulated sugar
03 -
2 teaspoons cornstarch
04 -
1 teaspoon vanilla extract
→ Toppings
05 -
250ml heavy cream, whipped to soft peaks
06 -
300g fresh mixed berries (strawberries, raspberries, blueberries)
07 -
2 kiwi fruits, peeled and sliced (optional)
# Instructions:
01 -
Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper.
02 -
In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until the mixture is stiff and glossy.
03 -
Gently fold in cornstarch and vanilla extract until fully incorporated.
04 -
Spoon or pipe the meringue mixture into 8 small circular nests (about 10cm diameter) on the prepared baking sheet, creating a slight depression in the center of each.
05 -
Bake for 1 hour or until the meringues are crisp on the outside but still slightly soft in the center. Turn off the oven and leave the pavlovas inside with the door slightly ajar to cool completely.
06 -
Just before serving, fill each pavlova with whipped cream and top with fresh berries and kiwi slices.
# Notes:
01 -
For best results, ensure your mixing bowl is completely free of any grease or residue before beating egg whites.
02 -
Mini pavlovas can be stored in an airtight container without cream and fruit for up to 2 days.