{Mini} Pavlova Recipe (2024)

FAQs

How to make individual pavlova's? ›

Making mini pavlova consists of beating egg whites until stiff with granulated sugar and cream of tartar. Then, the fluffy mixture is shaped into a disk with room in the center for stuffing. They're baked low and slow (at 200-degrees Fahrenheit) for almost an hour, and then they cool in the oven for another hour.

I usually make mine the night before I plan to serve them so that I can leave it to cool overnight in the oven, before placing them in an airtight container to serve later that day. Having said that however, these smaller mini pavlovas do keep very well for three to four days in a sealed container.

The website of chef Nigella Lawson explains that a sticky pavlova is caused by excess moisture (via Nigella). If you're in a hot and humid climate this is going to be really difficult to avoid. Make sure you are using the correct type of sugar (caster sugar) and that you've added a pinch of cream of tartar.

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

HOW I MADE IT HEALTHIER. I reduced fat and saturated fat by replacing double cream with a mixture of 2% Greek yogurt, half-fat crème fraîche and whipping cream.

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

Store your pavlova in a dry, airtight container.

This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.

Pavlova leftovers can be stored in the fridge in an airtight container, but ensure you eat your leftovers within 24 hours.

Also, on very hot humid days and/or if the pavs are not stored in a cool dry room, they can get sticky and chewy. What I do – I typically bake the night before then leave them overnight in the oven. Pop them straight into a container then use them that day at lunch or dinner.

What can go wrong with pavlova? ›

My pavlova is cracked

Basically, cracks are either a result of the air trapped inside the meringue inflating OR deflating. It goes both ways! The cracking can happen during baking as a result of a few things - air pockets expanding too quickly during the bake, forcing its way through the crust.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Back to the proportion and ratio part, if you want your meringue to come out firm and crisp on the outside you need to use 1 part egg whites 2 parts granulated sugar. The other secret to a real good meringue is time, you have to whisk the egg whites and sugar enough time to get a stable meringue.

If there is a little bit of yolk in the mix the egg white & sugar foam won't be as stable as it could be. It also won't have reached the volume that it would normally get to. When it is in the oven the pav will increase in volume & will crack the outside.

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

I have successfully been able to cook 4 -8 small, individual pavlovas at 120c for 40 mins, then turning the oven off and leaving door ajar for 1 hour. They are nice and crunchy on the outside and marshmallowy on the inside.

Our handmade Large Pavlova Base, a delightful centerpiece that serves 10-12 portions. Crafted with care and expertise, this light and airy meringue base offers the perfect foundation for creating a show stopping dessert.

If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it. After you add fruit and whipped cream to your pavlova, you'll need to eat it within a few hours.