EASY MINI PAVLOVAS
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
- Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.
MINI CHOCOLATE PAVLOVAS
Perfect your pavlova game when you make these teeny, tiny and tasty Mini Chocolate Pavlovas. With luscious chocolate pudding, chocolate chips and more, these amazing Mini Chocolate Pavlovas are hard to beat!
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Heat oven to 200°F.
- Beat egg whites and cream of tartar in medium bowl with mixer on high speed 2 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form.
- Spoon egg white mixture into large piping bag fitted with star tip. Use to pipe egg white mixture into 10 (3-inch) rounds, 1 inch apart, on each of 2 parchment-covered baking sheets.
- Bake 1-1/2 hours, rearranging baking sheets on oven racks after 45 min. Turn oven off. Let meringues stand in oven (with door closed) 15 min. Remove meringues from oven; cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate until ready to use.
- Place meringues on platter just before serving. Spoon pudding into separate piping bag fitted with star tip. Use to pipe pudding onto meringues; sprinkle with chocolate chips.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PEAR & CHOCOLATE MINI PAVLOVAS
These dinky pavlovas look fantastic and are popular with all the family - and they're great to prepare ahead if you're short of time
Provided by Lesley Waters
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat the oven to 140C/120C fan/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.
- Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny. Sift in the cornflour then, using a large metal spoon, fold in along with the vinegar. Divide the mixture into 8 mounds and place on the parchment paper. With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
- Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one. Cool on a wire rack. You can make these up to three days in advance and store in an airtight container or freeze for up to a month.
- Using a sharp knife, score around and scoop out the core of the pears, keeping the stalk on. Place the pears in a medium pan in a single layer - they should fit quite tightly. Add the honey, apple juice and cinnamon stick. Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid. Simmer for 35-40 mins until pears are tender. Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze. Leave to cool. Pears may be refrigerated for up to 2 days, coated in glaze and covered.
- Meanwhile, make the chocolate sauce and cream filling. Add the double cream and chocolate to the pan and stir constantly over a gentle heat, until the chocolate has melted. Stir together the cream and Greek yogurt until thick, but still soft - it will thicken up without beating.
- To serve, put the meringues on serving plates and top with a dollop of the cream filling. Place a glazed pear on top and drizzle with some warm chocolate sauce. Serve straight away, handing round any extra sauce.
Nutrition Facts : Calories 441 calories, Fat 28.9 grams fat, SaturatedFat 17.5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 28.2 grams sugar, Fiber 1.8 grams fiber, Protein 4.9 grams protein, Sodium 0.2 milligram of sodium
MINI DARK CHOCOLATE, BLACKBERRY & BAY PAVLOVAS
Go blackberry picking in the height of summer and treat yourself to these dark chocolate, blackberry and bay pavlovas. They make a stunning seasonal dessert
Provided by Rosie Birkett
Categories Dessert
Time 1h35m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.
- Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue - avoid overmixing to retain the swirl effect.
- Heat the oven to 120C/100C fan/gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.
- Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside.
- Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and bay juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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- Prepare your baking sheet by lining it with parchment paper. I used a 21.5 x 14.5 size. Now trace about 12 (3 1/2 inch circles onto the parchment paper. Then flip it over and set aside.
- In the bowl of a stand mixer add 5 room temperature egg whites, 1/8 tsp cream of tartar and pinch of salt. whisk on high speed until soft peaks form.
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- Now place a 1E piping tip into a disposable pastry bag and snip off the end. Begin piping the meringue in a circular motion starting from the center. Then you’ll want to pipe out a border on the top.
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