Mini Pavlovas Recipe
(Photo by From Me To You)
They are Mini Pavlovas with fresh whipped cream and a raspberry,
Here is the recipe for the pavlovas:
(they are basically meringues)
Meringue recipe from Martha Stewart’s Baking Handbook
*note: Avoid making these on humid days, they will never dry out completely and you will have gross soggy meringues.
- 2 large egg whites
- 3/4 granulated sugar (Caster sugar is better but very expensive and hard to find)
- pinch of salt
- ½ teaspoons pure vanilla extract
- confectioners’ sugar, for dusting
Preheat oven to 200°F. Line a backing sheet with Parchment paper, set aside
In the heat proof bowl of an electric mixer set over a pan of simmering water (like a double boiler)
Combine egg whites, granulated sugar, and salt. Whisk constantly until sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes.
Attach the bowl to the mixture fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2-4 minutes.(it is done when the meringue will not separate from the whisk when you raise the mixer) Beat in vanilla.
Scoop out fluffy mounds of meringue the size you want, (I used a regular kitchen spoon and made about 18 per batch. )
Using the back of the spoon, form a well in the center of each mound, being carful not to make meringue too thin in the center.
Dust lightly with confectioners’ sugar.
Bake until just dry to the touch but still white in color, about 1½ hours.
To test if they are done, try lifting one off the parchment- if it comes away easily, it is ready. If not, continue baking checking them every five minutes.
*note: Meringues can be kept in an air tight container at room temperature for up to 1 day.
Whipped Cream:
Recipe from my Mom!
- 2 cups chilled whipping cream
- 1/4 powdered sugar/ confectioners’ sugar
- 1 tsp vanilla extract
Finally:
On each meringue, place a dollop of cream and add desired fruit, I used raspberries.