Imagine a dessert so light it practically floats, so decadent it feels like a dream, and so irresistible that your guests will be begging for the recipe! These Chocolate Dipped Mini Pavlovas are not just a treat; they're a culinary masterpiece that transforms simple ingredients into an extraordinary experience. Combining the delicate crispness of meringue, the richness of chocolate, and the freshness of whipped cream, this Australian classic will transport your taste buds to a world of pure dessert bliss.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Australian
Serves: 12 mini pavlovas
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 cup semi-sweet chocolate (for dipping)
- 1 cup whipped cream (for topping)
- Fresh fruits (for garnish)
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper, creating a smooth surface.
- Ensure all equipment is completely clean and free from any oil or grease. Separate egg whites carefully, making sure no yolk is present. Room temperature egg whites will whip better.
- Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, increasing mixer speed to high.
- Continue beating until mixture becomes thick, glossy, and forms stiff peaks. This should take approximately 5-7 minutes. The meringue should be smooth and hold its shape when the whisk is lifted.
- Sprinkle white vinegar and cornstarch over the meringue. Gently fold in using a spatula, using a circular motion to maintain the air in the mixture.
- Using a piping bag or spoon, create 12 small circular meringue nests on the parchment paper. Create a slight indentation in the center of each to hold cream later.
- Place the baking sheet 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 pavlovas inside with the door closed for an additional 30 minutes to cool slowly and prevent cracking.
- Remove from oven and let cool completely at room temperature. Meringues should be crisp on the outside and slightly marshmallow-like inside.
- Melt semi-sweet chocolate using a double boiler or microwave, stirring until smooth. Dip the bottom of each pavlova into melted chocolate and place on a parchment-lined tray.
- Refrigerate chocolate-dipped pavlovas for 10 minutes to set the chocolate. Just before serving, top with whipped cream and garnish with fresh fruits.
- Serve immediately to maintain the crisp texture of the meringue. Store any unused pavlovas in an airtight container for up to 2 days.
Tips
- Temperature Matters: Ensure your egg whites are at room temperature for maximum volume and stability.
- Clean Equipment is Key: Any trace of oil or grease can prevent your egg whites from whipping correctly. Use squeaky clean bowls and whisks.
- Sugar Addition Technique: Add sugar gradually and slowly to help it dissolve completely, creating a smooth, glossy meringue.
- Avoid Opening the Oven: During baking and cooling, keep the oven door closed to prevent temperature fluctuations that can cause cracking.
- Chocolate Dipping Hack: Use a slightly cooled chocolate for dipping to get a smooth, even coating.
- Timing is Everything: Serve immediately after topping to maintain the meringue's perfect crisp-yet-marshmallow texture.
- Storage Tip: If you must store, keep pavlovas in an airtight container to prevent them from becoming soggy.
Nutrition Facts
Calories: 174kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
