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Mini pavlovas recipe
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Mini pavlovas topped with caramel, fruity syrup, or chocolate ganache for a decadent dessert.
Ingredients:
  • 4 egg whites, at room temperature
  • 215g (1 cup) caster sugar
  • 1 tsp white wine vinegar
  • 4.40 gm vanilla extract
  • 5.00 gm cornflour
Instructions:
  • Preheat the oven to 110°C (90°C fan forced). Trace four 10cm circles on baking paper and place them ink-side down on a baking tray.
  • Whip egg whites with an electric mixer using the whisk attachment until stiff peaks form in a clean, dry bowl.
  • Slowly incorporate 1 tablespoon of sugar at a time into the mixture while beating continuously until the sugar completely dissolves and the texture becomes thick and glossy.
  • After the sugar has dissolved completely, swiftly mix in the vinegar and vanilla. Then incorporate the cornflour gently, being cautious not to overmix.
  • Spoon meringue onto the marked circles on baking paper. Use a palette knife to spread and shape it, creating rustic edges.
  • Bake for 1.5 hours until crisp and dry. Turn off the oven and let the pavlovas cool completely inside with the door closed.

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