After the successful recipe for Pavlov's cake, it's time to show you these fine mini Pavlovas.
Mini Pavlovas are much easier to make and they taste just like the classic Pavlova cake.
In this recipe I will explain all the tricks to make them successful for you too.
Ingredients:
6 egg whites (egg size is M)
300 g of powdered sugar
10 g of corn starch
1 tablespoon of lemon juice or vinegar
For filling or filling:
250 ml of whipping cream
fruit as desired
powdered sugar
PREPARATION
Prepare 6 egg whites and start whipping them a little.
The egg whites should become runny.
In a separate bowl, mix 300 g of powdered sugar and 10 g of corn starch or starch.
When the egg whites are runny, start adding the sugar and starch, spoon by spoon.
HOW SHOULD WE WHEAT WHITE EGGS FOR MINI PAVLOS?
The first important factor for your mini Pavlovas to be successful is to beat the egg whites at low speed from the beginning so that they do not form large air bubbles in the mass.
As a result of beating too quickly, they will crack.
Another important factor for successful mini Pavlovas is to beat the egg whites with sugar enough, i.e. to beat them until the egg whites and sugar are completely combined.
If you have grains of sugar in the egg whites, this will lead to separate caramelization of the sugar and the formation of brown drops later.
This means that you need to create a new mass that is a combination of sugar and protein.
When you have already obtained a liquid mass that does not contain grains of sugar, you can increase the speed.
As of this moment, I'm 6 out of 10.
Beat until you get a completely firm and stable mass that does not fall.
At the end, add a spoonful of vinegar or lemon juice and beat for another minute.
Shape the mini pavlovas by placing them with a spoon on baking paper or using a cake pen.
I got 15 large pieces from this mass.
HOW TO DRY MINI PAVLOS?
Dry the mini pavlovas at 100 °C for about 1.5 hours, depending on the power of the oven.
I dried them with the fan on, although many people recommend not drying them with a fan.
A very important factor to get snow-white mini pavlovas is that the drying temperature is low, otherwise they will turn yellow.
You have to know your oven and if you know that it is very strong or if it heats you more or less on one side, then you have to adapt the drying method to your oven.
When 1.5 hours have passed, do not open the oven, but leave the mini pavlovas in the closed oven until they cool down completely.
Fill the mini pavlova with whipped cream, but the best version of this fine delicacy is to make a classic pastry cream.
It gives strength to this dessert because the crust and whipped cream are quite neutral and not so rich parts of the pavlova.
I didn't have egg yolks because I used them to make the filling for a classic chocolate cake.
Store Mini Pavlovas in the fridge for up to 3 days with minimal humidity.
Mixer I use: amzn.eu/d/6Imh8mQ
Recipe for classic pavlova: • PAVLOVA TORTA - 4 tri...
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