Mini Pavlovas Recipe

A super easy dessert perfect for warm summers evenings!

Download and save a PDF of this recipe with extra tips & tricks!

Mini Pavlovas Recipe.pdf

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Ingredients for meringues;                                                     Ingredients for filling;  

The liquid from one 400g tin of chickpeas (aquafaba)      1x vegan whipping cream

100g white granulated sugar                                                 1x finely chopped kiwi

1 tsp cream of tarter                                                               8x finely chopped strawberries

                                                                                                Handful of chopped blueberries

                                                                                                 Handful chopped raspberries                                                                                             8x small springs of mint - optional

You will also need; two baking trays, baking paper, a mixing bowl, an electric hand mixer or stand mixer, whisk, spoon, optional piping bag, optional piping nozzle

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Method;

1.       Pre heat the oven to 100°c

2.       Line your baking trays with baking paper, this will make sure your meringues do not stick

3.       Use a sieve to pour the chickpea water (aquafaba) into a mixing bowl.  Save the chickpeas to use in another recipe

4.       Using the electric hand or stand mixer, whisk the aquafaba until it is all bubbly

5.       Slowly add the sugar and cream of tarter a little bit at a time while continuously whisking

6.       Keep whisking until the meringue mixture is thick and fluffy.  You should be able to move the bowl around without the mixture sliding in the bowl

7.       If using, add the piping nozzle to the piping bag and spoon in the meringue mixture

8.       Pipe approximately 18-20 3” diameter meringues by starting in the middle and swirling outwards as you squeeze the piping bag

9.       Alternatively, if you do not have a piping bag, you can just place small spoonfuls of meringue onto the baking paper

10.   Place in the oven to bake for approximately 1 hour and 15 minutes.  The meringues are baked when you can gently touch them and they feel crisp and dry

11.   Leave the meringues in the oven for another 5-10 minutes with the oven door left slightly open.  This helps the meringues fully dry and set

12.   Gently lift the meringues off the baking paper and place into an airtight tin.  If any moisture gets into the meringues, they will go soft and sticky

13.    Set the meringues aside until needed.  This recipe makes 8 filled mini pavlovas and the extra meringues will keep fresh in an airtight tin for up to four weeks

14.   Make the whipped cream by pouring the cream into a mixing bowl and whipping with an electric whisk until thick and creamy.  You can do this by hand but it can take some time and will make your arm ache!

15.   Just before serving, assemble your pavlovas.  Place a meringue on each plate, then add a large spoonful of whipped cream on top

16.   Place the fruit on top of the cream, making sure each pavlova has a selection of chopped fruit

17.   Add a small sprig of mint to each pavlova to decorate

18.   Serve and eat immediately