12 Days of Christmas 2018: Mini Pavlova Treats
Day 8
it is pretty much an Australian tradition to have a pavlova on Christmas day. we normally have a full sized round one however after having mini ones on the cruise, i decided to make mini ones this Christmas.
i have take inspiration from Natasha's Kitchen and her Pavlova recipe and all credit to her because her recipe is amazing and works a treat!
Prep: 20 minutes Cook Time: 1 hour and 45 minutes Makes: 15 Pavlovas
Ingredients:
- 6 egg whites, room temperature
- 1.5 cups white sugar
- 2 tsp corn flour
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
Ingredients for topping:
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp white sugar
- 4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
Method:
Prep: Preheat the Oven to 107 degrees (celcius) with the rack in the center of the oven. Line a large baking tray with baking paper. (if using large tray, you can fit them all on one tray, otherwise, bake on 2 separate baking tray in the top and bottom third of your oven) **not fan forced**
1. Using your mixer (kitchen aid), beat 6 egg whites on high speed 1 minute until soft peaks form. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
3. Pipe meringue onto the baking paper using a 1m piping tip. Indent the center with a spoon to allow room for cream.
4. Bake at 107 degrees (celcius) for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside will still be marshmallow soft.
5. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container (or plastic bag) for 3-5 days at room temperature.
Decorating:2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
3. Pipe meringue onto the baking paper using a 1m piping tip. Indent the center with a spoon to allow room for cream.
4. Bake at 107 degrees (celcius) for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside will still be marshmallow soft.
5. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container (or plastic bag) for 3-5 days at room temperature.
1. Beat cold heavy whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
2. Pipe frosting onto the pavlova and top with fresh fruit. Once they are assembled they stay great for up to 4 hours at room temperature.
i hope you enjoy these Mini Pavlova Treats inspired by the lovely Natasha's Kitchen. all recipe credit goes to her! i really enjoyed making these yummy treats, they are perfect for our hot Australian Christmas. i would to see your version, so please send me some pictures!!
xxx
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