What would you make when you have leftover egg whites, one pomegranate waiting on the tree, and some whipping cream? (well, obviously food… and something sweet, right?). I decides to make pavlovas, which are these perfect little desserts, full of different textures and flavors, and just at the right size.
The nice thing about these little beauties is that you can make the meringue the night before, or just make these a few days ahead and keep them in an airtight container, by doing that you could assemble them just before serving, and save a lot of time.
One small note: in order to get whiter meringues, I bake them overnight (about 8-9 hours) in 80 degrees C. and in the morning I just turn the oven off and let them cool until I use them.
Mini Pavlovas/ Joy Of Baking
4 large egg whites
1 cup (200 gr.) castor sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch
250 ml. heavy whipping cream
3 tablespoons castor sugar
Fresh berries, fruit, or pomegranate seeds
50 gr. white chocolate
2 tablespoons milk
Make the meringue cups:
Preheat oven to 130 degrees C. Line a baking sheet with parchment paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue, and fold in using a rubber spatula.
Using a pastry piping bag or a tablespoon, make 4 cm. circles on the parchment paper, making sure that the edges are higher than the center.
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly open, and let the meringue cook completely in the oven. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Make toppings and assemble:
Just before serving, whip the cream with sugar until soft peaks. Fill the meringue cups with the whipped cream and top with fruits. Melt white chocolate and milk together and drizzle on top of the pavlovas.