Mini Pavlovas
User Reviews
5.0
72 reviews
Excellent
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Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Cooling
4 hrs
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Servings
12 to 14 mini pavs
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Course
Dessert
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Cuisine
Australian, New Zealand
Mini Pavlovas
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Recipe video above. Mini Pavs are so cute and so practical! Easier and safer to make and transport than a large traditional pav, they have a delicate crisp shell and the signature marshmallow centre inside with slightly chewy edges - just as they should! Top with whipped cream and fruit of choice!
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Ingredients
Mini Pavlovas:
- 160 ml / 2/3 cup egg whites (5 - 6 large eggs) (Note 1)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour / cornstarch (Note 2)
- 1 tsp white vinegar (Note 2)
Whipped cream:
- 1 1/2 cups heavy/thickened cream (whipping cream), COLD
- 1/2 cup mascarpone, OPTIONAL for stabilising (Note 3)
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
Toppings - choose:
- Strawberries, mangoes - diced into 1cm / 1/3" cubes
- Blueberries, raspberries, kiwi sliced, passionfruit pulp
- Small mint sprigs
- icing sugar / powdered sugar , for dusting
Instructions
Mini Pavlovas:
- Egg whites - Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).
- Preheat oven to 150°C / 325°F (all oven types).
- Add sugar - In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.
- Beat 8 minutes - Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.
- Line tray - Dab a bit on the corner of 2 trays then cover with baking paper (parchment).
- Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 - 13 mounds 6 - 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.
- Bake 1 hour 30 minutes - Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky - exact times may vary. (Note 4)
- Cool in oven - Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).
- Airtight container - As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)
- Cream - Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 - 3 minutes with hand held beater).
- Decorate - Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.
Notes
- Egg Whites:
- Vinegar & cornflour/cornstarch – Helps stabilise pav and avoid cracks. For vinegar just use plain white vinegar. Not anything fancy!
- Mascarpone for stabilising whipped cream - If you add this, it will stabilise the whipped cream so you can whip it the day before and it stays fluffy. Store in a piping bag for ease of storage and use the next day, else in an airtight container but do NOT stir before spooning onto pavs (this will deflate it ia bit). For more information, read here about stabilised whipped cream.
- How to check the Pav is ready - Bake time can vary depending on how well heat distributes in your oven. Goal: dry, lightly crispy shell. The shell will dry out further as it cools in the oven, whilst the centre stays marshmallowy.
- Meringue nests - For fully crisp meringue nests (ie no chewy / fluffy insides), pipe a spiral base then 2 layers around the edge (the wall), see photo in post. Bake per recipe for 2 - 2.5 hours until they are fully crisp (pick up and check base) then cool per recipe in the oven. This will make them fully crisp all the way through. Shelf life - 3 to 5 days, in an airtight container in a cool, dry place.
- For fully crisp meringue nests (ie no chewy / fluffy insides), pipe a spiral base then 2 layers around the edge (the wall), see photo in post. Bake per recipe for 2 - 2.5 hours until they are fully crisp (pick up and check base) then cool per recipe in the oven. This will make them fully crisp all the way through. Shelf life - 3 to 5 days, in an airtight container in a cool, dry place.
- Storage - Store in an airtight container as soon as you take them out of the oven and they are fully cooled. If pavs are exposed to heat and humidity, the surface may get sticky and chewy.
- Best served on the day you take them out of the oven after cooling. The shell will stay dry and crisp for 2 to 3 days, but the marshmallow inside will start to deflate. It reduces by about 1/3 on Day 2.
- Assemble just prior to serving because the cream will soak into the pav.
- For best results, use fresh eggs
- DO NOT use carton egg whites – it doesn’t fluff up nearly as well
- Separate the egg whites from the yolks while fridge cold (it’s easier to do than with warm eggs)
- Measure out the egg whites until you have 2/3 cup (160 ml), usually 5 to 6 eggs. Why measures? Because it turns out not all eggs are the same size.... So annoying right? Someone needs to have a talk to chickens! 😂
- Leave whites for 30 minutes to take out the fridge chill, cold eggs don't fluff as well.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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