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mini pavlovas
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Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
Homemade Whipped Cream & Fruit Toppings
- 1 1/2 cups heavy whipping cream
- 3 1/2 Tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- Fresh fruit for topping I like to use berries! Kiwi is also a good topping(:
- Mint leave sprigs for garnish
Ingredients
Homemade Whipped Cream & Fruit Toppings
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Instructions
- Preheat your oven to 350 degrees.
- Line a large baking sheet with parchment paper. Use the rim of a mason jar or glass to trace 6 circles evenly spaced out on your sheet. Grab a second pan and do the same thing for the remaining 2-4 pavlovas. (This will help keep your pavlovas the same size)
- In a stand or handheld mixer, use the whisk attachment to beat the egg whites about 5-6 minutes on high speed. You want a soft peak to form. (refer to image for a soft peak) Add 1/2 of your sugar and continue mixing for 20 seconds. Add the second half of your sugar and mix until glossy stiff peaks form (refer to image for a stiff peak) The stiff peak means the mixture is still on the whisk and wont move.
- Add the vanilla extract beat for one more minute. The mixture should be very stiff.
- Remove the bowl and fold in the cream of tartar and cornstarch with a rubber spatula.
- Using a large metal spoon, spoon the mixture onto the parchment paper in the circle outlines. Use the back of the spoon to create a little dip in the center with taller edges so we can pile the whipped cream and fruit later.
- Place pavlovas in the oven. IMPORTANT: as soon as you close the oven door, immediately reduce the heat to 200 degrees.
- Bake until the pavlovas are dry ( 90 minutes) turn off oven after 90 minutes and let cool completely in the turned off oven.
- You can store these in an airtight container or top and serve as soon as they cool.
- As the pavlovas cool, make your homemade whipped cream! (Don't cheat and buy store bought, homemade makes ALL the difference!
- In a stand mixer with the whisk attachment or with a hand mixer, whip the cream, sugar and vanilla on high speed until thick and fluffy. Set aside in a bowl and store in fridge until ready to top and serve.
- Top each pavlova with fresh whipped cream, fruit and mint. ENJOY (:
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