Mini Pavlovas don't have any gluten and have a soft, chewy centre that is crunchy on the outside. Lemon curd, whipped cream, and berries are put on top of them.
Ingredients
Preheat oven to 350F.Put one oven rack in the middle and one below.Circle a water glass on parchment paper with a pencil. Trace the little circles if you want all the mini pavlovas to be the same size, otherwise eyeball it. Set aside.
Remove egg yolks and place egg whites in an electric mixer bowl. Important: use room-temperature eggs. Add sugar and beat for 20–25 minutes until the meringue is thick and heavy without sugar pieces.
Put ¾ of the meringue in a big star-tip piping bag. Flip the parchment sheets and pipe meringue rings along the pencil trace. Fill and straighten the inside, piping the edges.
Extra layers on the edges create a little preserve well.Slide cookie sheet parchment paper onto the oven's middle and lower racks.
Close door, lower oven to 270F, and bake for 7 minutes. Lower the oven temperature to 220F without opening the door and dry the meringue for 53 minutes, or 1 hour.
Pavlovas are done when the outsides are dry, slightly browned, and hollow when tapped. Crust cracks are fine.Turn off the oven and let the meringue cool with the door ajar after 1 hour.
Take the meringue out of the oven. The pavlovas can be kept in a dry place for several days by wrapping them in plastic or putting them in a container that won't let air in.
Freeze the mixer bowl for 10 minutes.Combine heavy whipping cream, vanilla bean seeds, and sugar in a cold mixer bowl.
Use the whisk attachment to beat on medium-high speed until soft and thick. Thickness and shapeability are required. Refrigerate the bowl of whipped cream for 10 minutes before serving.
Add preserves or lemon curd to the top of the pavlovas, then a dollop of whipped cream and berries to finish. Once decorated, serve right away.Have fun!
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