Mini Pavlova
These mini pavlovas are naturally gluten-free, crisp on the outside and marshmallowy inside. Filled with whipped cream and topped with any fruit you have on hand, they're the perfect light and elegant dessert.
Ingredients
Pavlova
- 8 Egg Whites
- 250 Grams Sugar
- 7 Grams Cornstarch
- 5 Grams Vinegar
Whipped Cream Topping
- 260 Grams Whipping Cream (35%)
- 3 Grams Vanilla
- 20 Grams Icing Sugar
- 200-250 Grams Fruit to Top Pavlovas - Raspberries, Blueberries, Strawberries, etc
Instructions
Pavlovas
- Preheat the oven to 325F
- In a stand mixer, add in the egg whites, cornstarch and vinegar. Mix in a low/medium speed until frothy.8 Egg Whites, 7 Grams Cornstarch, 5 Grams Vinegar
- Once it is frothy, sprinkle in the sugar one spoonful at a time. Make sure you give some time in between for the sugar to incorporate into the egg white mixture.250 Grams Sugar
- Once all the sugar is added, turn up the mixer to 8 until it is a medium peak. It is not stiff, but it is almost there.
- Prep a piping bag with a large star. Add in all the egg mixture.
- On prepared parchment paper on baking trays, pipe 6 circles per tray. I do it like you are piping a cupcake, and then at the end take a spoon and make an indent in the top so you can add in whipped cream and fruit. If you do not have a piping bag, you can use a spoon to mound it.
- Place in the oven for 1.5 hours. Once they are baked, turn off the oven and leave them inside until they cool about 2-4 hours, or even overnight. This will dry them out so they do not crack. If you pull them out early, they will just crack a little bit, but will still be delicious!
Whipped Cream
- In a glass bowl, add in whipping cream, vanilla and icing sugar.260 Grams Whipping Cream (35%), 3 Grams Vanilla, 20 Grams Icing Sugar
- Using a whisk, whisk until it is stiffed and holds its shape. Spoon some of the whipped cream ontop of the pavlovas.
- Next top them with whatever fruit you would like. Enjoy!200-250 Grams Fruit to Top Pavlovas - Raspberries, Blueberries, Strawberries, etc