Raspberry Mini Pavlova
Servings: 12 servings
Calories: 159kcal
Raspberry mini pavlovas are small meringues with crispy edges and pillowy marshmallow-like centers. Fresh raspberries and whipped cream top these light and beautiful pavlovas.
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Ingredients
For the base:
- 1 cup (200g) granulated sugar Note 1
- 2 tablespoons cornstarch
- 4 egg whites Note 2
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 teaspoon white distilled vinegar
For the filling:
- 1 cup (240ml) heavy whipping cream cold
- ¼ cup seedless raspberry sauce Note 3
- 2 tablespoons granulated sugar
For garnish:
- 1 cup fresh raspberries for topping
- ¼ cup seedless raspberry sauce
Instructions
To make Pavlova base:
- Preheat the oven to 350°F (177°C). Line 2 baking sheets parchment paper, or silicone mats.
- In a small bowl, whisk together sugar and cornstarch. Set aside.
- In a large clean mixing bowl with a whisk attachment, or using handheld electric mixer, beat the egg whites until frothy.
- Stir in cream of tartar and salt and continue to beat on medium high speed.
- Add sugar/cornstarch mixture one tablespoon at a time, while mixer is running on medium high speed. Increase the speed to high and continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
- Add vanilla extract and vinegar and gently fold the mixture with a large silicone spatula.
- Divide the meringue into 12 rounds on the prepared baking sheets. (TIP: I use a large cookie scoop for this step. 2 scoops per Pavlova.) Make a shallow well on top of each meringue round.
- Reduce the oven temperature to 300°F (150°C) and bake the Pavlovas for 30 minutes.
- Turn the oven off and let it cool for at least an hour with oven door ajar. Store cooled mini Pavlovas in airtight container at room temperature, or in the cooled oven until ready to assemble.
To make the whipped cream:
- Beat the heavy cream on medium speed until stiff peaks form.
- Add raspberry sauce and sugar and continue to beat on medium speed until well combined. (TIP: Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.)
To assemble:
- Right before serving, spread about 1.5 tablespoons of the whipped cream filling on each pavlova.
- Top with fresh raspberries and drizzle the raspberry sauce, if desired.
Notes
Note 1: I recommend super fine sugar (or caster sugar), as it dissolves faster into the meringue.
Note 2: Make sure the egg whites are free of fat or egg yolk. If any egg yolk falls into the egg whites, you will need to start over with new egg whites. Carton egg whites also work for this recipe. You'll need 130g. Be sure the label doesn't say "egg whites are not for meringue".
Note 3: I use my homemade raspberry sauce recipe. You may substitute seedless raspberry jelly for raspberry sauce.
Storing Tips:
- Pavlova base can be baked a day in advance. Store in a dry cool area in an airtight container, or cooled oven.
- If the Pavlovas lost its crispness, bake it for 10-15 minutes at 350F and cool them in the oven.
- Whipped cream filling can also be made a day in advance. Cover and refrigerate until ready to use.
- Once the small pavlovas are assembled, it's best to enjoy them immediately. The moisture from the whipped cream will soften the meringue as it sits.
- Pavlova base can be baked a day in advance. Store in a dry cool area in an airtight container, or cooled oven.
- If the Pavlovas lost its crispness, bake it for 10-15 minutes at 350F and cool them in the oven.
- Whipped cream filling can also be made a day in advance. Cover and refrigerate until ready to use.
- Once the small pavlovas are assembled, it's best to enjoy them immediately. The moisture from the whipped cream will soften the meringue as it sits.
Nutrition
Calories: 159kcal
Carbohydrates: 23g
Protein: 2g
Fat: 7g
Sugar: 15g
Sodium: 74mg