Mini Pavlovas
Mini Pavlovas are a delicious and elegant dessert that are perfect for special occasions or as a fun addition to any dinner party.
Equipment
- stand mixer
Ingredients
- 2/3 cups egg whites 5-6 eggs
- 1 1/4 cup sugar white caster
- 1 tsp white vinegar
- 2 1/2 tsp corn starch
Instructions
- Preheat your oven to 300°F (150°C). Separate egg whites and let them come to room temperatureIn a large stand mixer bowl, beat the egg whites until they form stiff peaks.
- Gradually add the sugar to the egg whites, one tablespoon at a time, while continuing to beat the mixture.
- Once all the white sugar has been added, beat the mixture for an additional 2-3 minutes, or until it is glossy and thick.
- Add the vinegar, vanilla extract, and cornstarch to the mixture, and beat for 30 seconds.
- Scoop the mixture onto the prepared baking tray lined with a sheet of parchment paper
- Using a spoon, pipping bag, or an ice cream scoop, to form small, round mounds. Be sure to leave some space between each mini pavlova, as they will spread during baking.
- Use the back of a large spoon to create a small indentation in the center of each mini pavlova, which will later be filled with whipped cream and fruits.
- Bake the mini pavlovas in the preheated oven for 1 hour, or until they are crisp on the outside and soft on the inside.
- Once the pavlovas are cooked, turn off the heat and let them cool inside the oven for 4 - 10 hours.
- Once the mini pavlovas are cool, carefully remove them from the baking sheet and fill them with whipped cream and fresh fruits.