Looking for a show-stopping dessert that will wow your guests at your next teen party? Look no further than these delightful Mini Strawberry Pavlovas! With their crisp meringue shells, luscious whipped cream, and fresh strawberries, these bite-sized treats are not only a feast for the eyes but also a deliciously light indulgence. Perfect for any celebration, these pavlovas are surprisingly easy to make and will leave everyone asking for seconds. Get ready to impress with this classic New Zealand/Australian dessert that brings a touch of elegance to your gathering!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: New Zealand/Australian
Serves: 12 mini pavlovas
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, drawing 6 4-inch circles on each sheet as guides for your mini pavlovas.
- Ensure all equipment is completely clean and dry. Separate egg whites into a large, spotless mixing bowl, making sure no yolk is present, as this will prevent proper meringue formation.
- Begin whipping egg whites using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuously beating.
- Continue beating until the meringue becomes glossy and stiff peaks form. The mixture should be thick and hold its shape without drooping. This typically takes about 8-10 minutes.
- Gently fold in vanilla extract and white vinegar using a spatula, being careful not to deflate the meringue. The vinegar helps stabilize the egg whites.
- Carefully spoon the meringue into circular shapes on the prepared baking sheets, creating small nests with slightly raised edges. Use the back of a spoon to create a slight depression in the center for holding cream and strawberries.
- Place the baking sheets in the preheated oven and immediately reduce temperature to 250°F (120°C). Bake for 1 hour without opening the oven door.
- After baking, turn off the oven and leave the pavlovas inside with the door closed for an additional hour to cool and dry completely.
- While pavlovas are cooling, prepare the whipped cream by beating heavy whipping cream with powdered sugar until soft peaks form.
- Wash and slice fresh strawberries just before serving to maintain their bright color and fresh texture.
- Once pavlovas are completely cool and crisp, carefully remove them from the parchment paper.
- Just before serving, top each pavlova with a generous dollop of whipped cream and arrange sliced strawberries attractively on top.
- Serve immediately to ensure the meringue remains crisp and the cream and strawberries are fresh.
Tips
- Egg Whites Matter: Ensure your mixing bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping properly.
- Room Temperature Eggs: For the best volume, use room temperature egg whites. If you forgot to take them out in advance, you can place the eggs in warm water for a few minutes.
- Gradual Sugar Addition: When adding sugar to the egg whites, do it gradually. This helps create a stable meringue that holds its shape beautifully.
- Perfect Baking: Keep the oven door closed while baking to maintain the temperature. The low and slow baking method is key to achieving that perfect crisp exterior and soft interior.
- Cool Down: Let the pavlovas cool in the oven after baking. This helps them dry out and prevents cracking, resulting in a beautiful texture.
- Whipped Cream Perfection: Don’t overbeat the heavy cream; stop once soft peaks form. You want it to be fluffy and light, not grainy.
- Fresh Strawberries: Slice the strawberries just before serving to keep them vibrant and juicy. You can also toss them in a little sugar to enhance their sweetness!
- Assembly Time: Assemble the pavlovas just before serving to ensure the meringue stays crisp and the cream doesn’t weep.
- Make Ahead: You can prepare the meringue shells a day in advance and store them in an airtight container to save time on the day of your event.
- Get Creative: Feel free to customize your pavlovas with other fruits or toppings, such as kiwi, passionfruit, or a drizzle of chocolate for an extra special touch!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
