13.4.15

DELIGHTFUL MINI PAVLOVAS




Thought of sharing with you this delightful Mini Pavlovas by Nigella Lawson and quoting what she has said "Because of the fruit and the cream, for that matter - these are not cheap to make, but I always have a stash of egg whites in my deep freezer so I reckon I am halfway there before I start" yes and I quite agree with her.  These Pavlovas are not cheap to make but they are good to eat! Yummy!..

To tell you the truth, I have not made them myself.  These are made by my daughter who is good at making them already and I think the pictures proved how well she had made them.  I mean who could resist these adorable Mini Pavs?  Can you?..so I think you should try them for yourselves, they are quite easy to make..... 

Ingredients

  • 8 large egg whites
  • 1 pinch of salt
  • 2 cups superfine sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon vanilla extract/essence
  • 2 teaspoons white vinegar
  • 3 cups heavy cream (whipped)
  • Some fruits to your liking & choice
  • 1 sprinkling of confectioners' sugar - icing sugar (for dusting)

Directions

  1. You will need 3 baking sheets, lined with parchment paper.
  2. Preheat the oven to 170 deg cel,
  3. Whisk the egg whites with the salt until they are holding firm peaks but are not stiff.  Gently add in the sugar spoonful after spoonful, still beating, until you have got a bowl full of gleaming, satiny, snowy meringue.  Sprinkle the cornstarch, a few drops of vanilla and the vinegar on top and fold in to combine.
  4. Draw 6 circles of approximately 10 cm/4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
  5. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill.  You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
  6. Put into the oven, turn it down to 130 deg cel., and bake for 30 minutes.  Turn the oven off and leave them in for another 30 minutes , then take out of the oven to cool.  Transfer them on their baking parchment, to wire racks.
  7. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak.  Place one by one, a few fruits of your liking and choice so that they look well filled but not crammed.  Dust with confectioners' sugar.

These mini pavlovas are so good and yummy...enjoy!

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