Mini Pavlovas Recipe By Tasty

PAVLOVA RECIPE

Steps:

• Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
• Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
• Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
• Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
• Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
• Pipe frosting onto the pavlova and top with fresh fruit.*

EASY MINI PAVLOVAS

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 PAVLOVA

Steps:

• Preheat the oven to 225°F. Line 2 large baking sheets with a parchment paper and set aside. In a bowl of a stand mixer fitted with the whisk attachment, beat 4 egg whites and a pinch of salt on high speed, until they start becoming foamy (about 1 minute). With mixer running, gradually add 3/4 cup sugar and beat for 9-10 minutes on high speed until stiff peaks form (pause mixer and scrape off sides with 2 mins remaining). Mixture will be thick, glossy and smooth.
• Using a spatula, fold in 1 tsp freshly squeezed lemon juice and 1/2 tsp vanilla extract (10-11 full strokes). Then fold in 1 tsp corn starch and 1/2 tsp cream of tartar (10-11 full strokes) until everything is well mixed, but don't over-mix. Pipe meringue onto the parchment paper using a Wilton 2D tip, about 2" in size and 2" apart. Indent the center of each pavlova with a teaspoon to allow some extra room for cream. Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, leave meringue in the oven for another 30 minutes. The outside will be dry, crispy and off-white colored, and the inside will be slightly marshmallow-y soft. Transfer pavlovas to a cooling rack to cool completely before topping with cream, the insides will be crispy as well once cooled.
• In a medium bowl, beat 1 1/4 cups cold heavy whipping cream and 2 tbsps sugar until it forms stiff peaks, about 3 mins. Pipe frosting onto a pavlova using a Wilton 2D tip and top with fresh blueberries and chopped lightly salted pistachios (lightly salted balances out the flavors and sweetness). Once these are assembled, they stay delicious 4-6 hours in refrigerator. For best results, serve immediately OR prepare frosting, fruits and/or other toppings few hours ahead, and assemble an hour before serving. Enjoy!!!

MINI PAVLOVAS RECIPE BY TASTY

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.