Mini pavlova with whipped cream and fresh fruit

I believe mini pavlova is the perfect dessert for a lot of reasons, but mainly: it’s the perfect balance of all textures. Plus, it’s one of my favorite ways to use up any excess egg whites. I have a whole list of egg white recipes, because many of my cookie recipes use just the egg yolk. I can’t help it if my chocolate chip cookies with walnuts are so chewy and dense, they only need egg yolks! So instead, I just aim to come up with recipes to use egg whites. And honestly, mini pavlova is the perfect use. Making mini pavlova consists of beating egg whites until stiff with granulated sugar and cream of tartar. Then, the fluffy mixture is shaped into a disk with room in the center for stuffing. They’re baked low and slow (at 200-degrees Fahrenheit) for almost an hour, and then they cool in the oven for another hour. The shells are crisp on the outside and chewy like a sticky marshmallow on the inside.  The cooked shells can be stored at room temperature for up to 2 days before you need them, making them the perfect make-ahead dessert. Just be sure to place them in an air-tight container, and in a cool, dry place. Keep them away from any sources of heat (even vents) and do not put them in the fridge or freezer. Once you’re ready to make and serve mini pavlova, it’s time to whip the cream and top with fresh berries. That’s it! This dessert can come together so easily with prep work, and is so impressive, too.

Ingredients:

Egg Whites This is a small-batch recipe for pavlova that uses only 1 egg white to make 4 shells. However, you can double or triple this recipe–it’s so simple. Cream of Tartar. So cream of tartar is acidic, and helps break up the egg whites and make them foamier and fluffier. They also help the egg whites rise and puff up in the oven to reach their maximum potential. If you lack cream of tartar, you can make this recipe without it, but be sure to beat the egg whites for a longer amount of time to make them fluffier. Granulated Sugar. Heavy Cream. This is for filling the shells and topping with berries. You can use coconut cream, like I do with my first birthday cake cupcakes to make a vegan whipped cream, if you prefer. Powdered Sugar. Vanilla Extract. Mixed Berries. Whatever you have that is seasonal, fresh and beautiful. In the winter, it can be pomegranate seeds, kiwi slices, and mandarin orange segments. For the spring season, it’s strawberries and raspberries. In the summer, peaches and blueberries are great!

How to make mini pavlova:

How to store mini pavlova nests:

Mini pavlova nests that have already been topped with whipped cream and berries needs to be eaten right away. However, leftover plain meringue shells can be stored in an air-tight container for up to 2 days.

How to make ahead:

You can make the meringue shells up to 2 days in advance. Store them in an air-tight container in a cool, dry place away from moisture or heat. You can make the whipped cream an hour ahead of time, and store in the fridge. You can wash and dry the berries, and have them ready for topping the meringues just before serving. Other meringue treats:

Cranberry Orange Pavlova Chocolate Cream Meringue Pies Mini Lemon Meringue Tart

  1. Then, slowly stream in the granulated sugar while continuing to beat on medium speed. When it has stiff peaks, stop mixing. At this point, you can scrape it into a piping bag. If you’re not using a piping bag, have two spoons ready.
  2. Use two spoons (or the piping bag) to make four circles of meringue on the baking sheet. Use a spoon to make a slight divot in each circle to hold the fillings later. 5. Bake for 45 minutes, and then turn off oven and let cool for 1 hour. Do not open the oven during the cooling process. The meringues should not appear sticky to the touch, though the insides may be. 6. After cooling the meringues, move them to serving platter. Now, it’s time to assemble the mini pavlova. Pour the whipping cream, powdered sugar and vanilla into a bowl.
  3. Make the whipped cream by beating together the heavy cream and powdered sugar. Add the vanilla when the cream has soft peaks.
  4. Add a dollop of the whipped cream on top of each meringue shells Top with the mixed berries and serve. Egg Whites: This recipe uses only 1 egg white to make 4 mini pavlova nests. However, you can double or triple this recipe–it’s so simple.Cream of Tartar: Cream of tartar is acidic, and helps break up the egg whites and make them foamier and fluffier while beating. They also help the egg whites rise and puff up in the oven to reach their maximum potential. If you lack cream of tartar, you can make this recipe without it, but be sure to beat the egg whites for a longer amount of time to make them fluffier.Heavy Cream: This is for filling the shells and topping with berries. You can use coconut cream in its place.Mixed Berries: In the spring, use fresh mixed berries; in the fall, use pomegranate arils and kiwis. For the winter, orange segments and pears are nice. For the summer, blueberries and peaches.

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