Individual Light and Airy Mini Pavlovas - Perfect Summer Dessert

Individual Light and Airy Mini Pavlovas - Perfect Summer Dessert

Crisp on the outside while soft and marshmallowy on the inside, filled with whipped cream and topped with strawberries. Can you think of any other dessert more perfect for the summer season?!

These are excellent for entertainment or potlucks as all of the components could be made ahead and stored. All you need to do last minute is fill each Pavlova meringue with cream, top with fruit and serve!

Look at how light and airy these look!

I’m choosing to make these into mini Pavlovas instead of a more traditional larger one, because I find it to be so much easier to serve. You don’t need to worry about slicing a large Pavlova, the filling or the topping falling out, etc. These individual mini Pavlovas are just so perfect for serving!

Oh, one more thing – these mini Pavlovas are so easy to make!! Easy and absolutely delicious!

Let’s get cooking!

Yields16 Servings

 6 egg whites, at room temp
 pinch of salt
 1 ½ cups granulated sugar
 1 tbsp cornstarch
 1 tbsp lemon juice
 1 tbsp vanilla
For topping:
 1 ½ cups heavy cream
 1 ½ tbsp granulated sugar
 ½ tsp vanilla
 1 lb strawberries, halved or quartered
 2 tbsp granulated sugar

1

Preheat oven to 225°.
Mix 1 1/2 cups sugar and 1 TBSP cornstarch in a small bowl.

2

Place egg whites into a clean bowl of your stand mixer (any leftover grease will prevent the eggs from whipping properly.) Whip until foamy on medium low speed. Add a pinch of salt and whip to soft peaks on medium speed.

Increase the speed to high. Slowly start adding sugar/cornstarch mixture in a steady stream while still whipping on high; continue to do so over 2-3 minutes. Stop and scrape up the sides of the bowl. Continue whipping on high for another 3-4 minutes until stiff glossy peaks. It is possible to overbeat the meringue, so once as you get those stiff glossy peaks don't keep beating much longer.

3

Stop the mixer and add 1 tablespoon of lemon juice and 1 tablespoon of vanilla. Turn the mixer to low to mix it in for about 30 seconds. Scoop the meringue into a large piping bag.

4

Prepare two baking sheets by lining them with parchment paper. If desired, draw 8 circles on each parchment paper to guide the shape of your pavlovas. Pipe 16 meringue circles on your parchment paper. Start by piping a dot in the centre, then in continuous motion going around the dot twice to make a bigger circle. Then go around the circle to pipe a rim on top of each circle and make the sides. The goal is to have a rim all around so that the cream can go inside each mini pavlova.

5

Place your baking sheets into the oven and bake for 1 hour 15 minutes. Turn the oven off and without opening the door leave meringues in the turned off oven for 30 minutes. Then crack the oven door open and leave the meringues in the oven to finish cooling completely (I like leaving them there for a couple of hours as the key to success with meringues is giving them plenty of time to dry out, but if you are in a hurry you can always finish cooling them on a wire rack.) Slow gradual cooling process will prevent any cracks in the meringue.

6

While Pavlovas are cooling, mix strawberries with 2 tablespoons of sugar in a bowl. Cover and allow to sit at room temperature to macerate for 1-2 hours. If not using right away, refrigerate after the maceration period is complete.

7

Whip cream, 1 1/2 TBSP sugar and vanilla to medium peaks. Keep refrigerated until ready to serve.

8

Pavlovas should be assembled right before serving. Feel free to store unfilled pavlovas in an airtight container for a couple of days at room temperature. Right before serving, fill each pavlova with cream and top with strawberries and their juices.

Ingredients

 6 egg whites, at room temp
 pinch of salt
 1 ½ cups granulated sugar
 1 tbsp cornstarch
 1 tbsp lemon juice
 1 tbsp vanilla
For topping:
 1 ½ cups heavy cream
 1 ½ tbsp granulated sugar
 ½ tsp vanilla
 1 lb strawberries, halved or quartered
 2 tbsp granulated sugar

Directions

1

Preheat oven to 225°.
Mix 1 1/2 cups sugar and 1 TBSP cornstarch in a small bowl.

2

Place egg whites into a clean bowl of your stand mixer (any leftover grease will prevent the eggs from whipping properly.) Whip until foamy on medium low speed. Add a pinch of salt and whip to soft peaks on medium speed.

Increase the speed to high. Slowly start adding sugar/cornstarch mixture in a steady stream while still whipping on high; continue to do so over 2-3 minutes. Stop and scrape up the sides of the bowl. Continue whipping on high for another 3-4 minutes until stiff glossy peaks. It is possible to overbeat the meringue, so once as you get those stiff glossy peaks don't keep beating much longer.

3

Stop the mixer and add 1 tablespoon of lemon juice and 1 tablespoon of vanilla. Turn the mixer to low to mix it in for about 30 seconds. Scoop the meringue into a large piping bag.

4

Prepare two baking sheets by lining them with parchment paper. If desired, draw 8 circles on each parchment paper to guide the shape of your pavlovas. Pipe 16 meringue circles on your parchment paper. Start by piping a dot in the centre, then in continuous motion going around the dot twice to make a bigger circle. Then go around the circle to pipe a rim on top of each circle and make the sides. The goal is to have a rim all around so that the cream can go inside each mini pavlova.

5

Place your baking sheets into the oven and bake for 1 hour 15 minutes. Turn the oven off and without opening the door leave meringues in the turned off oven for 30 minutes. Then crack the oven door open and leave the meringues in the oven to finish cooling completely (I like leaving them there for a couple of hours as the key to success with meringues is giving them plenty of time to dry out, but if you are in a hurry you can always finish cooling them on a wire rack.) Slow gradual cooling process will prevent any cracks in the meringue.

6

While Pavlovas are cooling, mix strawberries with 2 tablespoons of sugar in a bowl. Cover and allow to sit at room temperature to macerate for 1-2 hours. If not using right away, refrigerate after the maceration period is complete.

7

Whip cream, 1 1/2 TBSP sugar and vanilla to medium peaks. Keep refrigerated until ready to serve.

8

Pavlovas should be assembled right before serving. Feel free to store unfilled pavlovas in an airtight container for a couple of days at room temperature. Right before serving, fill each pavlova with cream and top with strawberries and their juices.

Pavlova

Happens to be Gluten-Free.

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