Mini Pavlova

Light, delicate-crisp meringue shells with pillowy marshmallow centers in adorable individual servings. The perfect sweet base for toppings ranging from fresh fruit and cream to indulgent fudge or caramel.

Course Dessert

Cuisine American, Australian

Diet Gluten Free, Low Fat, Vegetarian

Keyword baked, light, meringue, nut free, sweet, Swiss meringue, wheat flour free

Category Confections

Baking Ambition Adventurous

Prep Time 30

Cook Time 30

Drying Time 30

Total Time 1 30

Servings

Calories 126kcal

Equipment

baking sheet
small bowl, microwave/heat safe
mixer bowl, heat safe
electric mixer
piping bag
large piping tip, i.e. 1M or 4B
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Ingredients

40 g chocolate [bittersweet semisweet, blond, ruby] (optional - to create a swirl effect)
125 g sugar
100 g egg whites
⅛ tsp salt
5 ml vanilla bean paste

US Customary - Metric

Instructions

Preheat your oven to 265°F. Line a large baking sheet with parchment paper.
If you are using the chocolate, put it in a small microwave safe bowl and use either a chocolate melting option (stirring when prompted) or 30 second bursts (stirring in between) in the microwave to melt the chocolate - set aside to cool to room temperature while making the meringue
40 g chocolate [bittersweet
Place sugar, egg whites, salt and vanilla bean paste in a heat proof mixer bowl over a pot of simmering water.
125 g sugar, 100 g egg whites, 1/8 tsp salt, 5 ml vanilla bean paste
Whisk continuously until the sugar is fully dissolved and the mixture reaches 150°F.
Remove from the heat and, using a electric mixer fitted with a whisk attachment, beat until the mixture is thick, glossy, white, has doubled in volume, holds a firm, but not stiff, peak and is cooled to room temperature (about 10-15 minutes).
Prepare a piping bag fitted with a large piping tip of your choice (I like an open star tip like 1M, a 4B is another good option - something with about a 1/2 inch or so opening).
If you are using the chocolate, drizzle it in 4 - 6 evenly spaced lines down the inside of the piping bag. Carefully transfer your meringue to the piping bag, try to avoid disturbing the lines of chocolate. If you are not using the chocolate, simply transfer the meringue to your piping bag.
Pipe the meringue into disks or shallow mounds about 3 1/2 inches in diameter. Use the back of a spoon to make a shallow indent in the middle of each disk/mound.
Place in the preheated oven for about 30-35 minutes - you want a crisp exterior and a soft, marshmallow-y interior. Turn off the oven and let cool in the oven for another 30 minutes. Remove from the oven and allow to cool completely on the baking tray.
To serve, transfer your pavlova bases to individual dessert plates, fill the hollow on each with cream and top with fresh berries or chopped fruit, macerated berries or fruit, your favorite fruit topping or filling, or, for a more indulgent finish, drizzle with fudge and/or caramel sauce and top with chopped nuts.

Notes

If you don't have a piping bag and tips, you can spoon the meringue into 6 evenly sized dollops on the prepared baking sheet - still use the back of a spoon to make a shallow indent into the middle of the dollops.
- If you want to use the chocolate without a piping bag, drizzle it over the finished meringue. Then, lightly and quickly swirl it in before immediately spooning into your 6 evenly sized dollops.
If it is particularly humid day, the pavlova may not form a true crust in the oven. They will still be dry rather than tacky, but may feel soft and give slightly when you touch them. The crust will form as they fully cool.

Nutrition