Mini Pavlovas are the individual version oftraditional Pavlova.
BONUS: you get the whole thing to yourself.
Top 3 pavlova tips
Measure the egg whites(2/3 cup).
Crisp meringue surface and fluffy marshmallow insides!
Dont just use 5 eggs.
Because, those selfish darn chickens, they just wont lay exactly the same size eggs every time!
Because old eggs dont fluff as well.
Crisp meringue surface and fluffy marshmallow insides!
Cornflour/cornstarch and vinegarfor stabilisation.
Make the Pav the night beforeand cool overnight in the oven.
Serve that day for pav perfection.
But lets face it they are not the easiest to transport.
And when it comes to messy desserts to serve, pretty sure they take the top spot.
); and
you brought fruit ready chopped (though mostly berries because…well, no chop ).
Oh you domestic goddess, you!!
(Or god.)
But theres one big difference between pavlovas and meringues.
Mini pav (marshmallow inside)
Both are made from the same meringue mixture.
Meringues, on the other hand, are crisp all the way through.
Meringue nests bonus recipe!
Meringue nests (fully crisp)
you could actually make meringues (or meringue nests!)
using this same recipe, just by baking it longer until it is fully crisp all the way through.
Meringues are handy as they have a longer shelf life as in 5 days.
and the surface starts to sweat.
Ive popped directions in the recipe.
Ingredients for Mini Pavlova
Heres what you’re gonna wanna make mini pavlovas.
Ordinarily I make notes about each ingredient here in this section.
How to make Mini Pavlova
Key tip measure your egg whites.
Dont rely on 5 eggs.
Measure out 2/3 cup (160 ml) egg whites. This is usually 5 large eggs (size labelled as such on cartons), or 6 smaller eggs.
Egg sizes vary drastically!!
Separate eggs
Use any technique that works for you to separate the eggs.
I pass the yolk back and forth between shells so the white slides out.
Loose egg whites will not fluff as well when beaten, so the volume of meringue will be less.
Dont use eggs that are weeks old!
Use eggs that are 4 5 days old.
This is the approximate age of eggs by the time they get into grocery stores.
Its too unreliable to just use 5 eggs!
We need 160ml / 2/3 cup of whites.
This might be 5 or 6 eggs.
Measure out your whites!
Precautionary tip separate one egg at a time!
This way, you dont risk ruining an entire batch of egg whites if you accidentally pierce a yolk.
This is important because even the slightest drop of egg yolk can prevent the egg whites from becoming fluffy.
Oh, and check that your bowl and whisk are clean and dry.
Meringue hates grease and water!
Soft peaks Beat the egg whites for 1 minute on high speed until soft peaks form.
Beat 8 minuteson speed 8.
Whipped cream – a must have for pavlova toppings!
Vinegar & cornflour/cornstarchfor added stability Add the vinegar and cornflour then beat for a further 30 seconds.
If yours drips down, keep beating!
Pipe the meringue straight away else the fluffed egg whites start to deflate!
The surface crisps up by leaving the pavs in the turn off oven for 4 hours or even overnight.
The meringue will glue the paper in place.
Pipe 12 13 mounds 6 7 cm / 2.5 wide about 5 cm / 2 tall.
Exact number depends on how much your whites fluffed up by (fresher eggs = more fluff!).
No piping bag?No problem!
Just use a spoon and dollop mounds on the tray then shape.
Prevent screen from sleeping
Size matters!you might make yours smaller if you like, and make more.
Both delicious, just depends what youre going for!
If it is still sticky, keep baking.
The circulation and accuracy of heat in ovens can vary so yours may take longer.
(Note: Work quickly when checking, we dont want heat to escape from the oven.)
Which means youll end up with meringues instead of pavs.
Not a disaster, but not what were aiming for here.
We want the marshmallowy insides!
This is a high risk in the humid Aussie weather!
Shelf life and storing Once the pavs are fully cool, pull them out of the oven.
They will be a very pale cream colour and delicately crisp on the outside.
Handle gently as the shell is fragile.
Storein an airtight container until required.
On hot summer days, be sure to store in them in a cool, dry place.
In my house, this is the downstair bathroom!
It reduces by about 1/3 on Day 2.
What I do I typically bake the night before then leave them overnight in the oven.
Pop them straight into a container then use them that day at lunch or dinner.
OK mini pavs made.
Now its time to decorate!
Berries, mango and kiwi are common.
I cant imagine crunchy apple pieces on a delicate pav…. someone may have thoughts to the contrary!!
Mango and passionfruit Diced strawberries and mangoes, finished with a spoonful of passionfruit.
A terrific one when mangoes and passionfruit are in season!
Kiwi Also an excellent topping option.
Either half moons or diced.
I would dollop the curd into the nest then pipe on a swirl of cream.
Reader suggestionsadded to the list!
Watermelon, peaches (great one!
), crushed peppermint crisp (unique!
Might have to try this!).
I think thats pretty much the only combinations I use!
Id love to know if you have any other suggestions.
kindly share below and Ill add them to the list!
I was his side kick, just doing a little food demo (Never Ending Meringue Tart!).
And promptly fell asleep.On live television.
Dozer, you are lucky I love you so darn much.
Nobody else would put up with your attitude!!!
And that was the finalcookbookTV appearance for 2022.
Dozer, you are the best publicity tour wing-mandog any girl could ask for.
Love you, Dozer!
