Description
Mini Pavlovas with Strawberries and Chantilly Cream are delicate, crispy-on-the-outside, marshmallowy-on-the-inside meringue nests topped with luscious whipped cream and fresh strawberries. This elegant dessert is perfect for special occasions or a delightful treat, featuring a light and airy texture balanced by the sweet and tangy fruit topping.
Ingredients
Meringue Nests
- 1/4 cup (50g) granulated sugar
- 2 tbsp (15g) cornstarch
- 4 large egg whites (room temperature)
- Pinch of kosher salt
- 1/4 tsp cream of tartar
- 1 tsp (5g) white wine vinegar
- 1 tsp (5g) vanilla extract
Chantilly Cream
- 1 cup (240g) heavy cream (at least 30% butterfat)
- 1 tbsp (2g) granulated sugar
- 1 tsp (5g) vanilla extract
For Serving
- Fresh strawberries
Instructions
- Preheat oven and prepare pans: Preheat the oven to 250°F (130°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Mix dry ingredients: In a small bowl, whisk together the granulated sugar and cornstarch; set aside to incorporate later into the egg whites.
- Beat egg whites: Using a large, clean mixing bowl and a hand or stand mixer, beat the egg whites on medium speed until frothy. Add the pinch of kosher salt and cream of tartar and continue beating on medium speed.
- Incorporate sugar mixture: Slowly add the sugar and cornstarch mixture one tablespoon at a time while mixing on medium-high speed. Continue beating until the egg whites become smooth, glossy, and hold stiff peaks with no graininess.
- Add flavorings: Gently fold in the vanilla extract and white wine vinegar with a spatula to keep the mixture airy and light.
- Shape meringues: Dab small amounts of meringue under parchment corners to secure it. Spoon the meringue into 8 rounds on the baking sheets (or 6 if larger meringues are preferred). Use the back of a small spoon to create shallow wells in the centers for filling later.
- Bake the meringues: Bake for 35 minutes if using small scoops or 45-50 minutes for larger dollops. Once baked, turn off the oven and let the pavlovas cool inside for at least one hour with the door slightly ajar to prevent cracking and maintain crispness.
- Prepare chantilly cream: In a medium bowl, whip heavy cream, sugar, and vanilla extract using an electric or stand mixer until soft peaks form. Cover and refrigerate until ready to assemble.
- Assemble pavlovas: Fill the cooled meringue nests with the chilled chantilly cream and top with fresh strawberries.
- Serve immediately: Enjoy the pavlovas right away, as the meringue can soften quickly when exposed to moisture).
Notes
- Ensure your mixing bowl and beaters are completely clean and grease-free for best meringue volume.
- Use room temperature egg whites as they whip more easily and achieve better volume.
- Baking at a low temperature and cooling gradually helps maintain the crisp exterior and marshmallow interior of the pavlovas.
- Assemble just before serving to keep the meringue crisp.
- Fresh strawberries can be substituted with other fresh berries or fruit as preferred.
- Store leftover meringues in an airtight container at room temperature away from moisture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
