Mini Pavlovas

Mini Pavlovas

If meringue with whipped cream, chocolate and strawberries does not say perfection to you in the summertime I am not sure what would....Crunchy, creamy, melting in your mouth sensation. The original recipe from Donna Hay calls for a meringue cake; I decided to create mini cakes instead and added some roasted hazelnuts to top it off.

Meringue Facts

- You can never allow for a piece of egg yolk in your egg whites otherwise it will not whip into perfection
- No one wants to bite into an eggshell, so separate your whites from yolks carefully
- A pinch of cream of tartar will help you in creating a perfect meringue.



More on meringue

Anytime you have some leftover egg whites, do not throw them out. Why waste anything. Bake some meringue! You can keep it in an airtight container in a dry place for a while and next time you have people over just whip up some cream, add berries and they will be impressed with your dessert.
Use it mixed with whipped cream and blended strawberries, or raspberries, pomegranate seeds, on your ice cream or with chocolate cake or by itself.

Meringue Recipe

4 egg whites

1 ½ cups icing sugar

Pinch of cream of tartar (optional)

Place the egg whites in a bowl and beat with an electric mixer until stiff and glossy (remember to add the sugar gradually) Bake for 25 min in 250 °F or until crisp to touch.

For mini pavlovas use circles cut out of parchment paper (size to your liking) and spread meringue on the paper.
To assemble place ganache, hazelnuts and whipped cream on one cake, cover with another and repeat topping it with strawberries and few hazelnuts.
ENJOY!!!!!!