The perfect pavlova is a weird combination of slightly chewy and melt in the mouth all at the same time - and I promise you these delightful Mini Honeycomb Pavlovas will not disappoint!
This 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 pavlovas 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!
You can also make the mini pavs into a lovely round wreath shape and together with the snowy cream and pops of coloured fruit they look divine!
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
Best when used within a few days
YOU WILL NEED
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
1+ 1/2 cups cold cream suitable for whipping 2 tablespoons caster sugar | white granulated sugar
1 teaspoon vanilla extract
2 – 3 cups fresh fruit (blueberries, raspberries, sliced strawberries, etc.)
Mint leaves (optional)
Drizzle of fresh passionfruit (optional)
Chocolate Sauce or fresh Passionfruit are also so good on this!
Preheat oven to 120°C | 250°F and line two baking trays with baking/parchment paper and set aside.
Using a stand mixer (preferably) or electric hand beater, beat egg whites until soft peaks form.
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.
Add the vinegar, vanilla extract and corn flour/corn starch and using a spatula fold in until well combined.
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.
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.
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.
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.
Add your desired fruits and mint leaves if using and serve.
MAKES APPROXIMATELY 16 MINI PAVLOVAS