February 23, 2018

Mini Pavlovas

Mini Pavlova is a beautiful, delicious, bite-size dessert for any occasion, especially holidays. Crispy on the outside and slightly chewy on the inside, topped with fluffy cream, your favorite fresh berries and nuts. These look absolutely divine at the desserts’ table; definitely an eye-catching piece of work.

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Mini Pavlovas: beautiful, delicious, bite-size dessert for any occasion; crispy on the outside, chewy on the inside. | olgainthekitchen.com

The meringues can be prepared 2-3 days ahead of time and stored in an airtight container, and assembled just before serving. I like recipes like that especially when you have a lot on the menu and trying to do as much as you can ahead of time for that big occasion.

Mini Pavlova Ingredients:

  • 4 egg whites – room temp
  • 3/4 cup granulated sugar
  • 1 teaspoon organic corn starch
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Pavlova Frosting Ingredients:

  • 1 1/4 cups cold heavy whipping cream
  • 2 tablespoons sugar
  • blueberries for topping (about 30 – berry per pavlova)
  • pistachios for topping (about 40)

How to Make Mini Pavlova:

1. 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.

2. 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.

How to Make Frosting for Pavlova:

3. 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!!!

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

Mini Pavlovas

Servings: 30
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Mini Pavlovas: beautiful, delicious, bite-size dessert for any occasion; crispy on the outside, chewy on the inside.

Ingredients

PAVLOVA INGREDIENTS:

  • 4 egg whites – room temp
  • 3/4 cup granulated sugar
  • 1 teaspoon organic corn starch
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • pinch of salt

FROSTING INGREDIENTS:

  • 1 1/4 cups cold heavy whipping cream
  • 2 tablespoons sugar
  • blueberries for topping about 30 – berry per pavlova
  • pistachios for topping about 40

Instructions

  1. 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.
  2. 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.
  3. 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!!!
Author: Olga in the Kitchen

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