{Mini} Pavlova Recipe (2024)

FAQs

What is the difference between a meringue and a pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Our answer. Mini versions of Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website) are likely to have the same keeping quailties as a regular pavlova shell. If the meringues are stored in an airtight container in a cool, dry place then they are lilkely to last 1-2 days.

Making mini pavlova consists of beating egg whites until stiff with granulated sugar and cream of tartar. Then, the fluffy mixture is shaped into a disk with room in the center for stuffing. They're baked low and slow (at 200-degrees Fahrenheit) for almost an hour, and then they cool in the oven for another hour.

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

A pavlova has a similar texture to a macaron and tastes of sugar and the flavoring you've chosen to bake with (most likely vanilla), but it also gets added richness from the custard (or whipped cream) and fresh fruit.

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

Cooks' Ingredients Meringue BaseEach

Meringue Pavlova Base For perfect pavlovas. Simply cover this crisp, chewy meringue base with whipped cream, and top with your favourite fresh fruit for the perfect pavlova.

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

Is pavlova Russian or Australian? ›

pavlova, meringue-based dessert of Australian and New Zealand origin that is commonly topped with whipped cream and fruit and served at holidays. New Zealanders and Australians compete for ownership of pavlova, which in both countries is an iconic national delicacy.

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts. It is also the type of meringue used to make oeufs a la neige (snow eggs) and sweet soufflés.

The outside of a pavlova meringue may not be quite as brilliantly white as a crisp meringue because of the higher oven temperature but it should not be buff coloured or dark brown. If the meringue is taking on too much colour then the oven temperature is too high.