Saturday, 12 April 2014

Mini Pavlovas

I honestly don't know how, i have not already blogged about these because, i make them almost every month. The New Zealand classic dessert: Pavlova. These are so much easier than the big thing, in manageable single portions, rather than one big pavlova which involves messy cutting.

As you might be able to tell, this post features two different batches of mini pavlovas. The first down below, was just plain meringue mixture, served with whipped cream (duh!), and mixed berries. The second batch, shown above, i decided to make them a lot smaller, and swirl in red food colouring. I then served them with some tinned mango (that is just what i had handy). To make it your own just change the shape, size, colour and flavour of the meringue.Also feel free to change the fruit you serve with it, depending on what you like and what is in season.
When i make these i often don't know what to do with the leftover egg yolks. You could make an extra rich scrambled egg, but as i don't like scramble eggs; i tend to make something even more delicious........lemon curd. For a fresh, spring take on mini pavlovas try adding it into the whipped cream.For my lemon curd recipe click here


2 egg whites 
125 g caster sugar
enough cream and
enough fruit of your choice

1. preheat oven to 140 , gas 1
2. whisk egg whites until it forms a stiff peak (test by holding it over your head)
3. add the sugar in, a spoonful at a time, continuing to whisk.
4. After its all combined, place on grease proof lined tray. (If you want to add colourings or flavourings, then i recommend doing it now.)
5. pop into the oven for two hours( then if possible then turn off the oven and leave in overnight to cool).
6. serve with whipped cream and fruit.

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