Julie Goodwin’s mini pavlovas make an impressive dessert spread for Christmas and summer parties.
With crispy chewy mini pavlovas with clouds of whipped cream, seasonal fruit and sauces to drizzle, it’s self-service for everyone to build their own sweet masterpieces!
“This mini pavlova platter is perfect for serving a crowd,” says Julie. “Pile meringues onto a board with bowls of lemon curd or passionfruit curd or fruit coulis, summer fruit, shaved chocolate curls or crumbled Flake bars and caramel sauce…really the sky is the limit! Choose what is abundant and fresh in your area.”
Ingredients
Method
Preheat the oven to 150°C fan forced.
Line two rectangular baking trays with baking paper. Trace 8cm circles onto baking paper, leaving 3cm between them. Place the paper upside-down on the baking sheets so that the circle is visible, but the ink or graphite will not come into contact with the meringue mixture.
Beat egg whites and salt in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, a little at a time, until it is all incorporated. Continue beating until the sugar is dissolved and the meringue is stiff and glossy.
Gently fold in the cornflour, vanilla and vinegar, being careful not to knock the air out of the mixture. Place large spoonfuls of the mixture within the marked circles on the prepared trays.
Bake for 30 minutes, then reduce temperature to 120*C fan forced and bake for a further 1 hour. Turn the oven off and cool with the door ajar.
To serve, pile the meringues onto a large board with bowls of whipped cream and an assortment of toppings.
Can mini pavlovas be made in advance?
To make the big day a little easier, make the meringues a few days in advance and store in an airtight container.
How to make these mini pavlovas (video)
