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Easy Mini Pavlovas
Credit:
Bryan Gardner
Recipe Summary
prep: 35 mins
total: 2 hrs 45 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
4 large egg whites, room temperature
Kosher salt
1 1/4 cups granulated sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
2 tablespoon confectioners’ sugar
1 pint blueberries
Zest of 1 lemon
Cook's Notes
Undressed pavlovas can be kept in an airtight container for up to 1 day.
Gallery
Easy Mini Pavlovas
Credit:
Bryan Gardner
Recipe Summary
prep: 35 mins
total: 2 hrs 45 mins
Yield: Makes 12
Gallery
Easy Mini Pavlovas
Credit:
Bryan Gardner
Easy Mini Pavlovas
Credit:
Bryan Gardner
Easy Mini Pavlovas
Recipe Summary
prep: 35 mins
total: 2 hrs 45 mins
Yield: Makes 12
Recipe Summary
prep: 35 mins
total: 2 hrs 45 mins
Yield: Makes 12
prep: 35 mins
total: 2 hrs 45 mins
prep:
35 mins
total:
2 hrs 45 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 4 large egg whites, room temperature
- Kosher salt
- 1 1/4 cups granulated sugar
- 1 teaspoon cornstarch
- 2 teaspoons white-wine vinegar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy cream
- 2 tablespoon confectioners’ sugar
- 1 pint blueberries
- Zest of 1 lemon
Directions
Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
Whisk cream and confectioners’ sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.
Cook's Notes
Undressed pavlovas can be kept in an airtight container for up to 1 day.
Cook’s Notes
Undressed pavlovas can be kept in an airtight container for up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Mini Pavlovas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Mini Pavlovas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
