This mini pavlova recipe is a beautiful and convenient way to make this classic meringue dessert.
Course Dessert
Diet Gluten Free
Prep Time 30 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8
Calories 200kcal
Author Robin Gagnon
Equipment
stand mixer with beater attachment or handheld electric mixer
silicone liner or parchment
sheet pans
piping bags and large star piping tip
Ingredients
¾cuppowdered sugar
4egg whitesroom temperature
2teaspooncornstarch
¼teaspooncream of tartar
¼cuplemon curd
½cupfresh berriesor sliced fruit
fresh mint for decorationoptional
Whipped Cream
1cupheavy whipping cream
¼cuppowdered sugar
1teaspoonvanilla extract or paste
Instructions
Preheat the oven to 260 degrees F. Pour the egg whites into the bowl, add cream of tartar and beat the egg whites until foamy.
Gradually add powdered sugar to the beaten egg whites and continue beating until fluffy and stiff peaks form. Then add cornstarch to the egg whites and mix until well combined.
Transfer the meringue mixture to a piping bag fitted with a star nozzle.
Pipe the meringue onto a baking sheet lined with a silicone mat or parchment paper. Swirl on the bottom along with 2-3 turns for the walls of each little pavlova. Leave space between each as they will expand a little while baking.
Place in the preheated oven and bake for 10 minutes at 260F, then reduce oven temperature to 180 degrees and bake another 30 minutes. Turn the oven off. Leave the pavlovas in the oven with door ajar. Allow the meringues to cool completely before removing (40-50 minutes minimum, longer is good).
Pour the whipping cream and vanilla into a large mixing bowl, beat on high speed until soft peaks form, then gradually add the powdered. Continue whipping until fluffy, taking care not to over whip the cream. Timing varies from 2-4 minutes.
Transfer the fresh whipped cream to a piping bag fitted with a star nozzle.
Make sure the pavlova meringues are completely cool before filling with lemon curd, whipped cream and fruit.
Top the pavlovas as desired - fresh berries, sliced fresh fruit, mint leaves, finely chopped nuts, powdered sugar, honey, jam or syrup. It is best to serve these cakes immediately and not store them in the refrigerator for more than a few hours.
Notes
To prep ahead: store the baked meringues in an airtight container for up to 3 days. DO NOT add cream and other toppings until at most 4 hours before serving.