These mini fruit pavlovas are charming individual desserts, perfect for a gathering or a special treat. They’re surprisingly simple to make and offer a delightful balance of crisp meringue, creamy topping, and fresh fruit.
Key Ingredients & Substitutions:
- Egg Whites: Essential for meringue; use fresh eggs for best results.
- Granulated Sugar: Sweetens and stabilizes the meringue. Caster sugar can be used for a finer texture.
- Cornstarch: Helps achieve a crisp exterior and chewy interior. Arrowroot powder is a suitable alternative.
- Whipped Cream: Provides a rich, creamy topping. Full-fat coconut cream can be whipped as a dairy-free option.
- Fresh Fruit: Berries, kiwi, or stone fruits work beautifully. Use whatever is in season for the best flavor.
Ingredients:
For the Meringue:
- 3 large egg whites, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- ½ teaspoon cornstarch
For the Topping:
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ cups mixed fresh fruit (strawberries, blueberries, raspberries, kiwi), chopped if large
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 6 mini pavlovas
- Calories per serving: Approximately 250 calories
- Tools Needed: Electric mixer, baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Meringue Base
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw six 3-inch circles on the parchment, leaving space between them.
2. Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the meringue is glossy and stiff peaks hold their shape. This is crucial for strong mini dessert recipes.
3. Fold in Remaining Ingredients
Gently fold in the vinegar, vanilla extract, and cornstarch. Be careful not to deflate the meringue. The cornstarch helps create that perfect crispy-chewy texture.
4. Shape Your Pavlovas
Spoon or pipe the meringue onto the drawn circles on the parchment paper. Create a slight well in the center of each one, which will hold your creamy topping and fruit later. This gives your mini dessert recipes a professional look.
5. Bake the Meringues
Bake for 1 hour 15 minutes. Then, turn off the oven and leave the meringues inside with the door slightly ajar for another 15 minutes to cool completely. This prevents cracking and ensures they are perfectly crisp.
6. Prepare the Topping
While the meringues cool, whip the cold heavy cream, powdered sugar, and vanilla extract in a separate bowl until stiff peaks form. Keep it chilled until ready to assemble.
7. Assemble and Serve
Carefully remove the cooled meringues from the parchment paper. Spoon a dollop of whipped cream into the center of each pavlova and top generously with fresh fruit. Serve immediately for the best experience.
Variation Ideas:
- Lemon Curd Swirl: Swirl a tablespoon of lemon curd into the whipped cream for a tangy twist.
- Chocolate Drizzle: Drizzle melted dark chocolate over the fruit for added decadence.
- Tropical Flair: Top with mango, passion fruit, and a sprinkle of toasted coconut for a taste of the tropics.
- Nutty Crunch: Add a sprinkle of chopped pistachios or almonds for extra texture.
Storage Instructions:
Store plain meringue shells in an airtight container at room temperature for up to 2 days. Once assembled with cream and fruit, pavlovas are best eaten immediately as the meringue will soften over time. If you have leftovers, store assembled pavlovas in the refrigerator for a few hours, though the meringue will lose its crispness.
Frequently Asked Questions (FAQ):
Can I make the meringue ahead of time?
Yes, you can make the meringue shells up to 2 days in advance. Store them in an airtight container at room temperature until ready to assemble.
Why did my meringue crack?
Sudden temperature changes or opening the oven door too early can cause cracking. Allow them to cool slowly in the oven.
What kind of fruit works best?
Berries, kiwi, peaches, and passion fruit are excellent choices. Avoid fruits with very high water content, as they can make the meringue soggy.
My meringue isn’t getting stiff peaks. What’s wrong?
Ensure your bowl and whisk are perfectly clean and free of any grease. Also, use fresh, room-temperature egg whites.
Can I use an artificial sweetener in the meringue?
While possible, sugar plays a crucial role in the meringue’s structure and texture. Substituting it entirely might alter the result.
Are these mini fruit pavlovas gluten-free?
Yes, as long as all your ingredients (like cornstarch) are certified gluten-free, these mini dessert recipes are naturally gluten-free.