This recipe for Mini Pavlova is adapted from my Pavlova – Version 2 recipe (see here).

For lots of hints and tips on dealing with any meringue, please see the link to Pavlova – Version 1 recipe  (see here) which covers that in detail.

One important point though that I wish to emphasise is to ensure your bowl is squeaky clean.  To do this follow this simple process:

• Insert butterfly into your ™ bowl
• Add 1 litre water and 30g vinegar
• Heat 10 minutes / Veroma / speed 2
• Rinse out bowl with cold water and ensure it is dry before commencing.

The Mini Pavlovas can be made a day ahead.  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.

After your pavlovas are in the oven, clean your TM bowl by filling the bowl with water to just above the centre of the blade shaft, add a very light dollop of detergent, then heat 1 minute / 60 degrees / speed 6 … remove the lid and pour the water out and your bowl should be relatively clean.

You will get 18 mini pavlovas from this mix if using 2 rounded teaspoons per pavlova.

Pavlova - Minis

 

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Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

 

Author: Gina @ The Passionate Pantry

Serves: 18 mini pavlova

Ingredients

• 130 to 150g egg whites, room temperature (from 4 eggs)
• 1 tsp cream of tartar
  
  
• 220g caster sugar
  
  
• 3 tsp cornflour
• 1 ½ tsp white vinegar
• 1 ½ tsp vanilla extract
  
  

EXTRA FOR BAKING TRAY

• 1 tbls cornflour

Instructions

1. Ensure bowl and butterfly are clean (see note) and insert butterfly into your TM machine
2. Heat oven to 120 degrees fan forced, and arrange rack into the middle of the oven
3. Line a baking sheet with baking paper (use a dab of oil under paper to keep it in place) and sift over generously with the extra cornflour … this will help to create a crust on the base of your mini pavlovas, and also allow them to release easily from the tray
4. Mix the cornflour, vinegar and vanilla together in a small container until it is well combined into a liquid
5. Place a bowl onto the TM lid and weigh in the caster sugar, put aside
6. Place egg whites and cream of tartar into bowl and whip 5 minutes / 37 / speed 3.5 (no MC)
7. Set blades to 3 minutes / 37 / speed 3 (no MC) and with blades rotating slowly rain in the sugar one tablespoon at a time through the hole in lid … this should take you 3 minutes, leaving 3 minutes for the mix to continue beating in the next step
8. Open lid and lightly stir the mix around the sides to ensure you are catching all the egg white, then replace the lid and continue mixing 3 minutes / 37 / speed 3 (no MC)
9. Open lid, create a little space around the butterfly, add the cornflour mixture and mix 10 seconds / speed 3
10. Remove the meringue to a separate bowl to work from so that it is easier to portion the meringue properly
11. Using two teaspoons (one to pick up the mix, and the other to help remove the mix from the spoon onto the tray), place 18 spoonsful of the meringue onto the tray, then go over the top of those meringues with another spoonful until the mixture is evenly distributed (I find it easier doing it this way so that I get an even amount of mix on each mini pavlovas)
12. Place into oven, reduce oven temperature to 100 degrees fan forced, and bake for 1 hour and 30 minutes
13. Switch off oven and leave to cool completely (I usually leave it overnight)
14. Next morning remove mini pavlovas from the tray and place into a sealed container until ready to serve

Notes

One important point though that I wish to emphasise is to ensure your bowl is squeaky clean. To do this follow this simple process:

1. Insert butterfly into your ™ bowl
2. Add 1 litre water and 30g vinegar
3. Heat 10 minutes / Veroma / speed 2
4. Rinse out bowl with cold water and ensure it is dry before commencing.

The Mini Pavlovas can be made a day ahead. 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.

After your pavlovas are in the oven, clean your TM bowl by filling the bowl with water to just above the centre of the blade shaft, add a very light dollop of detergent, then heat 1 minute / 60 degrees / speed 6 … remove the lid and pour the water out and your bowl should be relatively clean.

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