Mini Pavlovas

It is said that achieving white, well-cooked, fluffy, airy, and at the same time chewy Meringues that melt in the mouth is very difficult. Difficult can be but not impossible.
Today we recommend our version and show you the way step by step with which you will achieve a satisfactory result. Make your own Meringues, which you will enjoy plain but as an addition to many sweets on top of that of Pavlova!
Yours!

work: 30′

time: 2h:00′

easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (12 meringues for mini Pavlova) 4 egg whites, cold ½ tsp cream of tartar 1 tsp vanilla extract 200g (7.1oz) fine-grained sugar 2 tbsp sharp cornflour	In large bowl we separate the egg whites from the egg yolks, taking care that the separation does not drop a yolk trace in the egg whites.	Pour the egg whites into the mixer bucket along with the vanilla extract and tartar cream. We beat them for a while and we begin to add a little bit of sugar, 2 tablespoons at a time.
We beat to incorporate sugar and melt into the meringue. We keep going until it's over. We take a small amount of meringue on our finger and check whether the sugar has melted or there are still sugar beans.	Add the corn flour and knock the meringue until it is tight and stabilized. With a spatula, gently stir and fill a confectionary with a round nozzle.	Put baking sachets on the baking tin and fill them with whipped meringues upwards. Bake in a preheated air oven at 100℃ (212℉) for 1 hour. Turn off the oven and leave it in for 5'-10' to dry completely, then place it on a οven wire grid to cool.
Vanilla Cream Filling 1 sachet 45g (1.6oz) cornflower vanilla 650g (1.4 lbs) fresh milk 5 tbsp sharp sugar strawberries for the decoration sugar powder for sprinkling	In a non-stick pot, pour the 500g (1.1 lbs) of milk and place it on a low heat to boil. In the remaining milk, dissolve the vanilla cream and sugar. Put them in the saucepan with the warm milk and let them boil together and thicken the cream.	Remove the cream from the heat and let it cool for a while stirring it, then cover it with a transparent film to not make crust. When it is to serve the Pavlova, fill them with a beige cream scoop. Decorate with strawberry slices and sprinkle with powdered sugar.

Related

Meringues with Strawberry Whipped Cream

Rosettes of meringue crispy outside and fluffy and soft inside, covered with a delicious strawberry cream. Easy for one individual sweet, perfect for a quick fix without missing flavor and color.
The meringues are made from egg white, in different sizes and colors, and baked in the oven. They offered me here, ready, painted with these lovely pastel shades, so I chose to propose to you only with a light, sour cream strawberry and a little apricot jam.

Berries Trifle with Sponge Cake

Bowl of trifle with sponge cake base, velvety mascarpone cream and berries. A confection with a strong sour taste of fruit, soft sweet texture of whipped cream/ mascarpone and delicious cake instead of classical selection of biscuits.

Author Zambia G. Sifaki