MINI BERRY PAVLOVAS
Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
- Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
- Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
- When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g
EASY MINI PAVLOVAS
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
- Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.
MINI PAVLOVAS (INDIVIDUAL SERVE PAVLOVA)
An ever popular Australian/NZ favourite. Makes 6 individual pavlovas. Serve topped with cream or fruche and fruit of your choice. The favourites in my home are strawberries, kiwifruit, passionfruit, flaked chocolate and even crushed peppermint crisp chocolate bar.It's best to use your eggs at room temperature and to ensure your bowl to whip the egg whites in is super clean. Make sure your egg whites have absolutely no egg yolk with them, or you whites will not whip up properly. If you eat gluten-free ensure your flour and thickened cream used are also gluten free. Please note-times given to not include cooling time. You can use gluten free or lactose free youghurt to top these if desired.
Provided by Jubes
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 130°C Line two baking trays with baking paper. Draw 3 10cm (4 inch) circles on each piece of paper.
- Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. This is quite a bit of beating.
- Add the sugar one spoon at a time ,beat well after each addition. Dont be in a hurry to add the sugar quickly- your egg whites will not hold up if you do!
- Continue beating until all of the sugar has been added and the meringue is thick and glossy.
- Using a large clean metal spoon, gentley fold in the cornflour, vinegar and vanilla.
- You can turn the paper over on the baking trays and still see the drawn circles. Spoon meringue onto the baking trays, using the circles as a guide.
- Bake in the oven on the lowest shelves for 75 minutes or until crisp. Turn the oven off. Leave the pavlovas in the oven to cool completely, or overnight. Leave the oven door slightly ajar.
- To serve-spoon whipped cream or fruche over each pavlova and decorate with fruit of your choice or crushed/flaked chocolate.
Nutrition Facts : Calories 319.6, Fat 18.8, SaturatedFat 11.7, Cholesterol 69.5, Sodium 56.2, Carbohydrate 35.6, Fiber 0.1, Sugar 33.5, Protein 3.5
MINI STRAWBERRY RHUBARB PAVLOVAS
Steps:
- For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cornstarch and set aside.
- Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
- Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
- Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
- For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
- Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.
MINI PAVLOVAS RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, cornflour, vanilla extract, white wine vinegar, whipping cream, store-bought passion fruit coulis, kiwis, blueberry, mint
Provided by Lorna Maseko
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 160° C.
- For the pavlova, whisk the egg whites until they form stiff peaks, then gently add in the sugar. The meringue that forms will start to look glossy. Add the cornflour, vanilla and vinegar and use a spatula to gently fold in.
- Spoon the meringue into small circles, about the width of an average coffee cup, onto a baking tray lined with baking paper. Use a spoon to form a slight dent in each circle, making the sides a little higher than the middle. Reduce the oven heat to 130° C and bake for 30 minutes, then turn off the heat and remove from the oven to cool.
- When cooled, assemble: spray a dollop of the whipping cream into the well of each meringue and top with the passion fruit coulis, kiwi and blueberries and finish off with mint.
- Serve.
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- Add egg whites to a large mixing bowl or the bowl of a standing mixer. Beat with an electric mixer on low for a minute or two until the egg whites start to turn frothy. Then turn up to medium speed and continue to beat the egg whites.
- When the egg whites reach soft peaks, start adding the sugar, one tablespoon at a time. Once all the sugar has been added, your meringue should be thick and glossy and almost triple in volume.
- Once the egg whites have formed stiff peaks you can stop beating. You can check by seeing if the meringue holds its shape when you stop beating – like whipped cream. You should also be able to rub the meringue between your finger and thumb and feel if the sugar has dissolved.
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