Mini Pavlova

Pavlova, named after Russian ballerina Anna Pavlova, has been long been debated to originate from New Zealand or Australia. Despite its confusing history, Pavlova has been pleasing crowds since the early 20th century with its three basic components: A crispy meringue with a chewy, marshmallowy center, freshly whipped cream, and fruit. Most Pavlovas are made as a cake with one large meringue, but take longer to bake and cool than smaller meringues. Also, I figured mini pavlovas are easier and prettier to serve, plus knowing myself everything is better mini. ;) What I especially love about this recipe is that it uses very few ingredients because air that is continuously whipped into the egg whites and sugar make up a majority of the meringue. 

At first it sounds like a lot to take on, but going step by step makes the process fun and simpler. My family devoured all eight between the five of us in less than an hour... (heh). These turned out really cute. 

Info credit BBC.

INGREDIENTS

Meringue (credit here)

-3 egg whites

-3/4 c sugar

-1/4 tsp cream of tartar

-1/2 tsp vanilla extract

-pinch salt

Whipped Cream (credit here)

-1 cup cold heavy whipping cream

-2 tablespoons sugar

-½ teaspoon vanilla

Toppings

-fresh sliced fruit (i.e. kiwi, berries, banana, melon)

SPECIAL EQUIPMENT

-Stand mixer 

     ◦whisk attachment

-Parchment paper or silicone baking mats

-Piping bag + large tip of choice (optional)

DIRECTIONS

Meringue

1. Start whisking egg whites on medium low.

2. Add in cream of tartar, vanilla, and salt.

3. Increase speed to medium. Once egg whites are foamy, begin adding sugar slowly.

4. Watch for the eggs to turn opaque and hold onto the whisk. (Called the "soft plop" stage.) Continue adding sugar.

5. Finish adding the sugar as the whites form soft peaks (Mixture will hold its shape for a few seconds.)

6. Increase speed to medium high once firm peaks are reached. To test this, pull the whisk straight out of the bowl. The tip of the peak should stay but eventually fold over itself.

Meringue at firm peaks

7. Watch for stiff peaks*, when the meringue stands up straight, is smooth (meaning all sugar is dissolved), and almost shiny. 

8. If piping, prepare bag with meringue.

9. Shape meringue into small discs, or whatever size you like, onto a baking sheet lined with parchment paper/silicone mats.

Whipped Cream

1. Chill mixing bowl + whisk in freezer for at least 20 min.

2. Whip all ingredients, about 1 min, until stiff peaks. Avoid over-beating. 

Toppings

1. Wash and prepare fruit.

Assembly
1. Top all meringue with whipped cream and fruit. Serve immediately.

*TIPS*

Turns out I only achieved firm peaks, not stiff, when I tried meringue again here. There was no significant difference in the batter, other than that it was harder to handle, which is why I decided to scoop instead of pipe. Piping gives a more elegant presentation, while scooping freehanded gives a more rustic look.

Scrumptiously,

Tiny Mangoes 💕