Mini Pavlova Bites (Print Version)
# Ingredients:
→ Pavlova
01 -
4 room-temperature egg whites
02 -
3/4 cup white sugar
03 -
1 teaspoon fine cornstarch
04 -
1 teaspoon lemon juice squeezed fresh
05 -
1/2 teaspoon tartar cream
06 -
1/2 teaspoon vanilla essence
07 -
Pinch of salt
→ Frosting
08 -
1 1/4 cups chilled heavy cream for whipping
09 -
2 tablespoons white sugar
10 -
About 30 fresh blueberries for garnish
11 -
Around 40 lightly salted pistachios, chopped
# Instructions:
01 -
Set your oven to 225°F and let it heat up. Cover two big baking trays with parchment paper. Grab a stand mixer with a whisk attachment and beat the egg whites together with the salt at high speed, just until they get foamy (should only take a minute). Slowly sprinkle in the sugar while the mixer is on and keep whipping at high speed for 9-10 minutes. Scrape the sides of the bowl after about 7-8 minutes. When done, it’ll be super thick, smooth, and shiny.
02 -
Carefully stir in the lemon juice and vanilla, using about 10 gentle folds with a spatula. Then do the same with the tartar cream and cornstarch. Make sure it’s all blended, but don’t overdo it.
03 -
Fit a piping bag with a Wilton 2D tip, then pipe small meringue mounds (about 2 inches wide) onto your ready baking sheets. Space them around 2 inches apart. Use a teaspoon to make little dips in the center of each mound for the filling later.
04 -
Pop the trays in your preheated oven and bake for 1 hour and 15 minutes. Once the timer’s up, turn the oven off but don’t open the door. Let them sit inside for another 30 minutes. The outside will be crispy and pale, while the inside stays soft and marshmallow-like. Cool them completely on a rack before you decorate them.
05 -
In a bowl, beat cold whipping cream and sugar together on high speed for about 3 minutes until it forms stiff peaks.
06 -
Pipe the whipped cream onto each meringue with a Wilton 2D tip. Add a blueberry along with a sprinkle of chopped pistachios on top of each one. They’re ready to enjoy right away or can be kept in the fridge for 4-6 hours. If you’re planning ahead, it’s better to wait and assemble them an hour before serving.
# Notes:
01 -
Use room-temp egg whites to get fluffier meringue.
02 -
The light saltiness of pistachios balances out the sweetness.