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Mini Pavlovas
Mini Pavlovas
Desserts

Mini Pavlovas

3.9
10 mins
1 hours
Easy
6

A modern twist on the classic Kiwi pavlova recipe, make these in advance and decorate before serving with whipped cream and whatever fruit is in season.

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  • Ingredients
  • Method

Ingredients

  • 175g Chelsea Caster Sugar
  • 3 large egg whites (at room temperature)
  • Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
  • 300ml cream
  • 1 Tbsp Chelsea Icing Sugar

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=false, offset=16, total=16, results=[{comment_text=After seeing the bad reviews, I just had to leave a review. I have been using this recipe for over three years. Ever since I came across this recipe I have made it every Christmas and New Years. My family loves the pavs I make better than the shop bought ones. Thing is, I'm just an average baker, I pretty much follow the recipe as is and it turns out well. Things I am careful about: I never let any other liquid get in my egg whites (e.g., water). I look for a nice colour to help me judge whether they have cooked long enough. I make sure not to overcook them or they would come out more meringue like. I use a ice cream scoop to put them on the baking sheet and don't flatten them/leave them in the ball shape - this makes them all the same size and cuts down on mess., approved=true, user_name=Rachel, hs_createdate=1702249859216, rating_new__1_5_=5, id=11175575826}, {comment_text=Love this recipe delicious , and size works well for smaller group and left over mini pavs can be stored in airtight container for another day ., approved=true, user_name=Coralie, hs_createdate=1702249858714, rating_new__1_5_=5, id=11175469881}, {comment_text=Had to make for visiting usa family - added a few drops of vanilla essence and a dash of white vinegar - same day they were amazingly chewy with crunchy outer. Next day they were perfect with crunchy outer and softer marshmellow centre, approved=true, user_name=Helen, hs_createdate=1702249858209, rating_new__1_5_=5, id=11175501392}, {comment_text=haven't made these yet but attempting to this weekend - does anyone know how long they will last in the fridge? or air-tight container? how early can you make before eating them.Chelsea Sugar:They would keep well for three days if stored in an air tight container and refrigerated., approved=true, user_name=Unknown, hs_createdate=1702249856167, rating_new__1_5_=1, id=11175396701}, {comment_text=Deliciously chewy centre :) will be making again, approved=true, user_name=Sonia, hs_createdate=1702249854380, rating_new__1_5_=5, id=11175374671}, {comment_text=I tried these for the first time on Christmas day - never made a pav before so decided this would be an easier option...they were great - crusty on the outside and soft in the middle. Everyone loved them!!, approved=true, user_name=Diana Whyte, hs_createdate=1702249849544, rating_new__1_5_=5, id=11175679543}]}
Reviews
16

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Method

Preheat oven 150°C. Line a baking tray with baking paper.
In a clean bowl beat egg whites until soft peaks form. Add the caster sugar a tablespoon at a time and continue to beat until all the sugar has been added. Place dessertspoonfuls of mixture on baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon. Place tray in the centre of the oven and turn heat down to 140°C. Bake for an hour. Turn off oven and leave in until oven is cold.
Whip cream to soft peaks. When ready to serve, place each pavlova onto a serving plate, spread with cream and arrange fruit on top. Dust with icing sugar.
Variation: Fold 1/3 cup lemon spread/curd into the whipped cream.
Reviews
16

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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