Mini Pavlovas

Yield: 16 Mini Pavlovas Prep Time: 15 minutes Total Time: 1 hour 55 minutes

Ingredients

• 6 Egg Whites, Fresh & at Room Temperature

• ¼ tsp Cream of Tartar

• Pinch of Salt

• 200 g (1 Cup) Granulated Sugar

• 100 g (⅔ Cup) Powdered Sugar

• 2 tsp Vanilla Extract

• 1 tsp Cornstarch

Recipe

1. Clean and dry a mixer bowl and the whisk attachment. Rub them with a lemon wedge or white vinegar to ensure no particles of fat remain as this could cause the meringue to not whip properly.

2. Preheat the oven to 107°C (225°F) and line a baking sheet with parchment paper.

3. Add the egg whites, cream of tartar, and salt to the clean mixer bowl. Attach the whisk attachment and set the mixer on low speed to break up the egg whites. Slowly increase the speed to medium-high until the eggs become foamy, white, and translucent. (The surface should not appear yellow anymore.)

4. With the mixer still running on medium-low speed, gradually stream in the granulated sugar. Be patient as this takes 3 to 4 minutes to slowly add in.

   Laila’s Note: The purpose of doing this slowly is to ensure the sugar is dissolving into the egg whites. The sugar would not dissolve properly if dumped in all at once or in large amounts.

5. After all of the sugar is added, increase the speed to high. Bring the mixture to stiff peaks then stop mixing.

6. Sift in all of the powdered sugar and set the mixer to low speed. Once most of the powdered sugar is incorporated increase the speed to high. (This prevents a big powdered sugar cloud from exploding out of the bowl.) Bring the mixture to stiff glossy peaks.

7. Add in the vanilla and beat until combined.

8. Add the cornstarch and fold it in using a rubber spatula.

9. Scoop the meringue into a piping bag fitted with a 2A Wilton tip (or make a 1 cm / ½ in hole). Pipe 10cm (4in) wide flowers onto the baking sheet making sure each flower pavlova has about 3cm (1in) of space between each other.

   Laila’s Tip: Need to store the meringue? Due to my small oven I was only able to bake 4-5 pavlovas at a time. If you have the same situation, then pipe any leftover meringue into the mixer bowl and cover it with plastic wrap. Store the covered bowl in the fridge until you’re ready to make the next batch. Uncover the bowl and give it a quick whip with the mixer and whisk attachment just to loosen it up a bit. Then put it in the piping bag and make the next batch. The meringue will most likely go bad after 24 hours so make sure you make all of the meringues the same day.

10. Bake for 50 minutes (rotate the pan at the 30 minute point).

11. Turn off the oven, crack the door slightly with a wooden spatula, and leave in the oven for 50 minutes. The pavlovas should be dry & crisp to the touch and be able to peel off the parchment paper easily. If they do not peel easily, let rest in the oven for a few minutes longer. The texture inside the pavlova should be marshmallowy.

12. Top with your favorite curd and a dollop of whipped cream then serve! I highly recommend trying it with my Coconut Whipped Cream as it pairs perfectly with that meringue flavor.

    Laila’s Tip: Store these in a food storage bag in a cool dry place like a pantry cabinet. Store without any toppings on them and only top once ready to serve.

Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.

Happy Baking!