There are some leftover egg whites in my fridge after making my earl grey creme brulee. So this is the best time to make some mini pavlovas for a summer treat with some seasonal fresh fruits.
Whipping a meringue is not difficult but certainly not for a beginner to try out. Aged egg whites are crucial as they have more relaxed protein to trap more air and beat into volume. It is also a must to add some cream of tartar and vinegar just to balance out the pH as aged egg whites release carbon dioxide.
*The outcomes will turn a pale cream colour, if you want perfect white pavlovas, leave the vanilla out.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.
3 aged egg whites
1/8 tsp cream of tartar
1/8 tsp salt
3/4 cup granulated sugar
2 tsp cornstarch
*1 tsp vanilla extract
1 tsp white vinegar
Vanilla greek yogurt
How to make individual mini pavlovas:
- Preheat oven to 110C. Draw 4 circles on parchment paper and turn over on the reverse side, place it on baking sheet.
- In a clean, grease-free bowl, beat egg whites until soft peaks. Add salt and cream of tartar. Slowly adding sugar, a tablespoon at a time and continue to beat until stiff and shiny.
- Add cornstarch, vanilla and vinegar. Gently fold them into the meringue using a spatula.
- Spread the meringue inside the circles on the parchment paper and smooth the edges. Make a little well in each center.
- Bake for 1 hour or until they are dried out. Turn the oven off, leaving oven door slightly ajar and let them sit to cool completely for 2-3 hours.
- Store them in an airtight container in a cool dry place for a few days.
- To serve, dollop vanilla greek yogurt, drizzle blackcurrant jam and top off some chopped kiwi.
With all my love <3