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Mini Honeycomb Pavlovas

January 6, 2018

 

Welcome to 2018 everyone!  I hope this coming year brings you immense blessings and lots of happy memories!  I for one am super excited about this coming year!  

 

As some of you may know I am also a singer/writer, v-blogger on YouTube as well as and I have been busy planning for the coming year to ensure that I have lots of fresh content and exciting things to share.  I have new music coming out this year which I am really pumped about too - you can check our my teaser video here

 

You will also notice this year that the formats of my recipes will change slightly.  Nothing dramatic but I just want to ensure that the maximum amount of viewers can come to my page and easily interpret the ingredients so I will be adding multiple names to the same ingredient so that my international friends can easily understand my recipes so they can get cooking and eating faster!

 

This pavlova recipe is super fun and quick - especially if you have a stand mixer where you can get the machine to do all the work, then this recipe is super simple but a hand mixer will work just fine too.  The addition of a good amount of vanilla extract gives these pavlovas a delightful honeycomb-like taste which with the lusciously smooth whipped cream and flavorful fresh fruit tastes ABSOLUTELY AMAZING!

 

Although it is a little hard to tell, I dusted my pavolvas with edible gold dust to make them a little more special and festive but that is purely optional.  I think I should have gone for something a little more obvious in hindsight but they still look very pretty and everyone enjoyed them immensely for Xmas dessert!

 

MY TIPS

  • Ensure that your mixing bowl is PERFECTLY CLEAN AND DRY before you begin to whip the egg whites

  • Ensure that NO YOLK gets into your egg whites or they will not whip nicely 

  • Ensure your egg whites are room temperature for best results

  • You can make your pavlova bases in advance, just allow to cool as instructed in the recipe and store in an airtight container -top with cream and fruit just before serving (an hour or two in advance is fine)

  • Store your pavlovas in an airtight container in a cool pantry but never place your pavlova in the fridge as they can weep and soften.

 

 

YOU WILL NEED

 

Pavlovas

6 egg whites at room temperature
1 + 1/2  cups caster sugar | white sugar
2 teaspoons corn flour | corn starch
1/2 tablespoon white vinegar
1/2 tablespoon vanilla extract

 

Gold dust (optional)

 

Whipped Cream

1+ 1/2 cups cold cream suitable for whipping
2 tablespoons caster sugar | white granulated sugar

1 teaspoon vanilla extract

 

Topping

2 – 3 cups fresh fruit (blueberries, raspberries, sliced strawberries, etc.)

Mint leaves (optional)

Drizzle of fresh passionfruit (optional)

 

METHOD

  1. Preheat oven to 120°C | 250°F and line two baking trays with baking/parchment paper and set aside. 

  2. Using a stand mixer (preferably) or electric hand beater, beat egg whites until soft peaks form.  

  3. Keeping the mixer on, gradually, a tablespoon at a time add your sugar and beat for 10 minutes on high speed, or until stiff peaks form and the mixture is smooth,  thick and glossy.   

  4. Add the vinegar, vanilla extract and corn flour/corn starch and using a spatula fold in until well combined.

  5. Spoon or pipe your meringue onto your baking paper. If using a piping bag use a large tip of your choice (I used my closed star tip) and in a spiral motion from “in to out” pipe until you have a circle roughly 8cm | 3 inches large (you can draw your circles onto the paper and use them as a guide if you like. Keep in mind that your meringue will not rise much so ensure you get the height/size you want as you pipe. Using the back of a tablespoon create an indent in the middle of your meringue for adding your whipped cream later on.

  6. Place both trays into the oven and bake for 45 minutes.  WITHOUT OPENING THE OVEN, turn the oven off and leave them in for another 30 minutes.  The outside should be a pale off-white color and dry to the touch.

  7. Remove from the oven and allow to cool to room temperature and store in an air-tight container in a cool pantry until ready to use. Do NOT store in the fridge.  Dust with edible gold dust before serving if desired (purely optional).

  8. To make your whipped cream in a large bowl place your cream, vanilla extract and sugar and using an electric beater whip until peaks form.  Once ready spoon or pipe onto your pavolva.

  9. Add your desired fruits and mint leaves if using and serve.

MAKES APPROXIMATELY 16 MINI PAVLOVAS

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