Ingredients for Mini Pavlovas Individual Serve Pavlova
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- Caster Sugar
- 2 tablespoons cornflour
- Vanilla Extract
- White Vinegar
- Thickened Cream
- Fruit
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How to Make Mini Pavlovas Individual Serve Pavlova
- Preheat oven to 130°C (260°F). Line two baking trays with parchment paper and draw six 10cm circles on each sheet.
- In a spotlessly clean, grease-free bowl, beat 4 large egg whites (room temperature) with 1/4 teaspoon cream of tartar using an electric mixer until stiff, glossy peaks form. This may take 5-7 minutes.
- Gradually add 1 cup (200g) caster sugar, one tablespoon at a time, beating well after each addition. Do not rush this step!
- Continue beating until all the sugar is incorporated and the meringue is thick, glossy, and holds stiff peaks.
- Gently fold in 2 tablespoons cornflour, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract using a large metal spoon.
- Spoon the meringue mixture onto the prepared baking paper, using the drawn circles as a guide.
- Bake on the lowest oven shelves for 75 minutes, or until the meringues are crisp and dry.
- Turn off the oven and leave the pavlovas inside with the oven door slightly ajar to cool completely (at least 4 hours, or preferably overnight).
- Once cooled, top each mini pavlova with whipped cream (dairy or non-dairy), your favorite fresh fruit, and desired toppings like flaked chocolate or crushed peppermint crisp.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
134g
Fat
58g
Carbs
11g
