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pavlova minis

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Australians and New Zealanders both claim Pavlova to be their own. It is named after a famous Russian ballerina, Anna Pavlova. The meringue is crisp on the outside and chewy on the inside. Best made on a day without high humidity. For a Rocky Mountain version, use a mixture of huckleberries or blueberries and strawberries.

(1 rating)
yield 6 -8
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For pavlova minis

  • 4
    egg whites
  • 1 pinch
    salt
  • 1 c
    sugar (extra fine, if available)
  • 1 1/2 tsp
    cornstarch
  • 1/2 tsp
    vanilla
  • 3/4 tsp
    white vinegar
  • 1 c
    heavy whipping cream
  • fresh fruit and/or berries of your choice

How To Make pavlova minis

  • 1
    Cover baking tin with parchment paper. Preheat oven to 225ºF.
  • 2
    MERINGUE: Beat egg whites. Add sugar a few tablespoons at a time, beating well before adding more. When all sugar has dissolved and egg whites hold a stiff peak, add vanilla, vinegar and cornstarch. Beat well.
  • 3
    Spoon or pipe the meringue into 6-8, 4-inch nests on the parchment. Use a spoon to make a depression in the center of each.
  • 4
    Bake for 1 1/4 hours or until firm to touch. Turn off oven and let meringue cool in the oven with the door slightly ajar.
  • 5
    Whip cream in a chilled bowl. (Sweeten with a little sugar if desired). Spread whipped cream on top of cooled meringue. Add berries or fruit of choice. Serve immediately or within 1/2 hour.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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