I am absolutely certain that pavlovas will never cease to impress guests during a family gathering. Since my mom is responsible for the food during the majority of our get-togethers, I occasionally help her whip up a dish. So when she got down to organizing our menu for this year’s fathers’ day dinner, I cheerfully volunteered to bake mini pavlovas. I made larger versions for Christmas lunch two years ago, and as was anticipated, they were very popular among all my relatives.
These eye-catching beauties are as amazing as they look. Apart from being naturally photogenic, the fragile meringue has a melt-in-your-mouth marshmallowy center. The whipped cream pairs well with the crisp outer of the base, and the fresh fruit unites all these contrasting textures into one harmonious bite. This graceful dessert looks too pretty to eat, but once you get a taste of it, you will never be able to hold yourself back from second servings.
Recipe
Yields 10 servings
~ Ingredients ~
4 or 120 grams egg whites
1 cup or 250 grams white sugar
1 teaspoon cream of tartar
50 grams white chocolate, melted
1 cup or 250 mL all-purpose cream, chilled
25 grams or ¼ cup powdered sugar
Choice of fruits
*Optional: Pink gel food coloring
~ Procedure ~
Preheat the oven to 300°F
Put the egg whites, sugar and cream of tartar in a bowl then place it on top of the saucepan with boiling water and lower the heat to create a makeshift Bain-marie or double boiler.
Using a whisk, constantly mix the egg whites and sugar together until it has fully melted. This took around 5 minutes.
Transfer the mixture into an electric stand mixer with the whisk attachment and whisk it until stiff peaks are formed. This took around 10 minutes. You can add a small amount of food coloring at this point.
Place the meringue in a paper bag with a ½ inch round piping tip and pipe small 4” diameter mounds onto a lined baking tray. Use a spoon or spatula to flatten the tops and create a shallow concave in the center.
Bake them for 45 minutes then turn off the oven. Let them sit in the warm oven for another 30 minutes to an hour.
Whip the all-purpose cream and powdered sugar together.
Brush the melted white chocolate on top of each meringue.
To assemble, scoop 2 spoonfuls of cream onto the individual pavlovas and place your choice of fruits on top.
Serve immediately and enjoy!
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