Mini Pavlovas

I love Pavlova. I've loved it since the first time I had it way back in 1990. Sadly, I've only had it a few times in my life, but that's about to change. I happened upon this recipe last week and it was so much easier to make than my previous experiences that I'm going to be making it regularly. :) The recipe I've made in the past makes one 11" pavlova. This recipe makes eight 3-4" pavlovas and comes together, ready to eat, in just over 2 hours. You're gonna love it! (Recipe from Our Best Bites found here.)

Pavlova:

1 cup sugar
1/2 Tbsp. cornstarch

4 egg whites

1 tsp. vanilla

1 tsp. white vinegar

Whipped Cream:

1 c. heavy cream

1 tsp. vanilla

3 Tbsp. sugar

Fresh fruit for topping (like strawberries, raspberries, blueberries, kiwi...)

Chocolate ganache (see notes)

Preheat oven to 275º. If desired, trace 6-8 circles onto a piece of parchment with a pencil (the top of a large, wide-mouth mason jar or drinking glass works well). Flip paper over and lay on baking sheet. Set aside.

Place sugar and cornstarch in a small bowl and whisk together. Place egg whites in a stand mixer with whisk attachment. Beat for 1-3 minutes, until soft peaks form. with mixer running on medium-high speed, slowly add sugar mixture, one spoonful at a time until all is incorporated. Increase speed to high and continue mixing 3-4 minutes longer, until mixture is smooth and glossy and holds stiff peaks.

Add vanilla and vinegar and mix to combine, scraping down edges with spatula. Place mixture in a piping bag and pipe rounds onto prepared sheet. (Alternately you may simply spoon mixture onto the 8 rounds and shape with a spoon.)

Use a spoon to make a little indentation in the center of each mound, like a bowl. 

Place pan in oven and decrease temperature to 250º. Bake for 45-50 minutes, until edges are set and sound hollow when tapped. Turn off oven and with oven door cracked open, let pan cool completely. 

Pavlova shells may then be stored in air-tight containers for a day or two, or filled.

To fill, whip cream, vanilla, and sugar until soft peaks form. Spoon into center of each shell and then top with desired fruit. Drizzle with chocolate ganache (instructions below), if desired. 

Chocolate Ganache:

Use equal parts of heavy cream (by volume) and chocolate chips (by weight). I've found that 2 ounces of each is enough for all eight pavlovas.

Instructions: Heat 2 ounces of heavy cream and pour it over 2 ounces semi-sweet chocolate chips. Let sit for about 5 minutes and then whisk until smooth. So easy and SO delish!! 

Photo from Our Best Bites