Mini Pavlovas

Mini pavlovas

1. 1

   Step 1: Separate the egg yolks from the whites while the eggs are fridge cold. Measure out 2/3 cup (160 ml) egg whites, then set them aside for 30 minutes to come to room temperature.

   
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   Step 2: Preheat the oven to 150°C / 325°F.

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   Step 3: Using a stand mixer or electric beater, beat the egg whites on high for 1 minute. Keep beating and add the sugar 1 dessert spoon at a time.

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   Step 4: Continue beating on high for 8 minutes, until the mixture is fluffy and glossy and no sugar grains remain when rubbed between your fingers. Add the vinegar and cornflour, then beat for a further 30 seconds.

   

   Tip: Use a clean, dry bowl and whisk.

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   Step 5: Dab a little meringue mixture onto the corners of 2 trays, then cover the trays with baking paper.

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   Step 6: Transfer the meringue mixture to a large piping bag fitted with a nozzle of your choice. Pipe 12 to 13 mounds, each 6 to 7 cm wide and about 5 cm tall. Use a spoon to flatten each mound and make a slight dent in the surface for the cream and fruit. The pavlovas should finish about 4 cm high.

   

   Tip: If you do not have a piping bag, spoon the mounds onto the trays and shape them.

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   Step 7: Place both trays in the oven and immediately turn the oven down to 110°C/225°F (100°C fan). Bake for 1 hour 30 minutes, or until the pavlovas feel dry to the touch. Keep baking if they are still sticky; exact times may vary.

   
8. 8

   Step 8: Turn the oven off and leave the pavlovas inside to cool completely for 4 hours or overnight, around 10 hours.

   
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   Step 9: Once fully cool, store the pavlovas in an airtight container in a cool, dry place until needed.

   
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    Step 10: Beat the cream ingredients in a large bowl on high until soft peaks form. This takes about 1 minute with a stand mixer or 2 to 3 minutes with a hand-held beater. If using stabilized whipped cream, follow the directions for your chosen method.

    
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    Step 11: Just before serving, spoon a generous dollop of cream into each pavlova nest. Top with fruit and dust with icing sugar if using.