Individual Pavlovas
An easy to follow, step by step guide to making mini pavlovas with crisp outsides and perfectly fluffy, marshmallow middles. They're the perfect base for so many toppings!
Servings: 6 People
Equipment
- Stand Mixer
- Large Baking Tray
- Piping Bag
Ingredients
- 160 g Egg Whites (Room Temperature- See Notes)
- ¼ tsp Cream Of Tartar
- 270 g Caster Sugar
- 2 tsp Cornflour
- 1 tsp White Wine Vinegar
- 1 tsp Vanilla Extract
- A Pinch Of Table Salt
Instructions
- Line a large baking tray with baking parchment then draw six 9cm circles onto the parchment with a pen. Flip the parchment over so that the circles are underneath.Use a circular cutter or plate as a guide!
- Add the egg whites and cream of tartar into the bowl of a stand mixer then whisk on a medium speed to soft peaks. This will take 2-3 minutes.It's important to make sure that your bowl is clean and dry.
- Next, turn the mixer speed down slightly then add in the caster sugar a tablespoon at a time, making sure to let the sugar mix in fully before adding in more. I find that adding a spoonful of sugar in every 20 seconds or so is best.
- Once all the sugar has been added, turn the mixer back up to medium then continue whisking for 15-20 minutes, until the meringue has reached stiff peaks and is thick & glossy.
- Whilst your meringue is whisking to stiff peaks, preheat an oven to 160°c/140°c fan (320°f/284°f).If you're using a KitchenAid, speed 4-5 is best when whisking the meringue to stiff peaks. To check if the meringue is ready, rub it between your thumb & index finger. If it feels smooth, it's ready but if it feels grainy, more whisking is needed.
- Add the cornflour, vinegar, vanilla and salt to the meringue then whisk for another minute or so (on medium), until combined.
- Transfer the meringue into a piping bag, then pipe 6 domes of meringue onto the tray, using the circles that you drew earlier as guides.I find that cutting the end of the piping bag off 2 inches from the tip is best as this allows us to pipe a large dome of meringue in one go. If you dab a small amount of meringue on each corner of the tray, underneath the parchment then it won't move!
- Next, use a palette knife or spoon to shape each meringue so that they're roughly 5 cm tall, with a shallow crater on top (to hold the custard, fruit & cream!).I like to use a palette knife to make some decorative swoops on the sides of the meringues.
- Once shaped, place the tray into the preheated oven then immediately turn the temperature down to 110°c/90°c fan (230°f/194°f). Bake for 1 hour, 15 minutes until the pavlovas are dry to the touch and release from the baking parchment when gently lifted up. If they're not ready, bake for another 10-15 minutes then check again.Don't open your oven during cooling, to prevent the pavlovas from cracking! If you check the pavlovas after baking, do this quickly to avoid a sudden temperature change.
- Once baked, turn the oven off & let the pavlovas cool for at least 4 hours or preferably overnight.
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1. Storage - Pavlovas will start to soften the longer they sit so they're best eaten within a day or two. If you're not serving the meringues straight away, make sure to store them in an airtight container.
2. Egg Whites - This pavlova recipe uses 160 grams of egg whites which is roughly equivalent to the whites from 5 large eggs. Egg whites will whisk up better when they’re at room temperature, so make sure to let them warm up slightly if they’ve been in the fridge.
3. Sugar - For the best results, make sure to use caster sugar for this recipe. It's key to whisk the meringue until the sugar has dissolved, otherwise the pavlovas may weep.
4. Cream Of Tartar - Adding a tiny amount of cream of tartar to the egg whites makes the meringue more stable but you'll still get a batch of great pavlovas without it, so don't worry if you haven't got any!
5. Serving Suggestions - You can serve these pavlovas however you like. The classic option would be whipped cream and fruit...
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