Mini Pavlovas with whipped cream and berries
1 hr 40 min
Pavlovas, a meringue-like cookie, hail from Australia and New Zealand. They are crisp on the outside and pillowy soft on the inside. How is this contrasting texture accomplished? The soft interior is thanks to beating the egg whites to stiff peaks before adding the sugar, which incorporates air. The crisp exterior is due to adding vinegar to the meringue mixture, which helps the meringues form a crust. We topped our pavlovas with berries and cream, and made them mini, so each person can enjoy their own individual treat. Top with whipped cream and berries just before serving. Pavlovas can be made ahead and stored in an air-tight container at room temperature for up to two days.
1¼ cup(s), superfine variety
Aerosol whipped cream
1 cup(s), chopped
- Preheat oven to 350°F. Line two baking pans with parchment paper. Rub some vinegar on inside of a mixing bowl.
- Add egg whites and salt to prepared bowl. Using an electric mixer, beat egg whites on medium until stiff peaks form (they should hold stiff peaks when you pull the beaters straight up), about 2 to 3 minutes. Slowly add sugar, beating constantly, until mixture is thick and meringue-like. Sprinkle top with cornstarch, vanilla and vinegar; fold in to combine.
- Using a 1/4-cup measuring cup, spoon 16 even circles of meringue onto prepared pans (8 per pan). Using a teaspoon, make a slight nest-like indentation in center of each pavlova. Place pans in oven and reduce oven temperature to 300°F; bake for 30 minutes. Turn oven off and leave pans in oven for 30 minutes more. Remove pans from oven and let pavlovas cool completely on pans.
- When ready to serve, squirt 2 tablespoons whipped cream into center of each pavlova; top each with 1 tablespoon each strawberries and blueberries. Yields 1 pavlova per serving.