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Mini Pavlova

Ingredients:

  • 100 g egg whites (at room temperature)

  • 200 g sugar

  • A pinch of salt

  • 20 g cornstarch

  • 1 tsp fresh lemon juice or vinegar

  • Optional: lemon or vanilla extract

Preparation:

  1. Place the egg whites, sugar, and salt over a double boiler (bain-marie). Whisk constantly.

    • When the mixture is warm and the sugar is completely dissolved (you shouldn’t feel grains between your fingers), remove from heat.

  2. Whip the mixture at maximum speed until it forms a stiff meringue.

    • Once firm, add the lemon juice or vinegar and continue mixing until slightly cooled and very firm.

  3. Stop mixing. Add the cornstarch and gently fold it in using a spatula.

    • Add extracts and gently mix again.

  4. Using a closed star piping tip (6 cm), pipe the Pavlovas:

    • Start with the base, then build 3–4 circular layers upwards to form a nest.

  5. Bake at 90°C with fan for about 50 minutes.

    • If they are larger, bake for up to 60 minutes.

    • Check by seeing if they peel off the parchment paper easily—then they’re done.

  6. Turn off the oven and let them cool inside.

  7. Store in an airtight container.

  8. Fill with mascarpone whipped cream and a filling of your choice (e.g., lemon curd, vanilla cream, fruit jelly).

Mascarpone Whipped Cream:

  • 100 g cold mascarpone

  • 100 ml cold heavy cream (at least 32% fat)

  • 10 g powdered sugar

Preparation:

  1. Whip the cream and powdered sugar until soft peaks form.

  2. Add the mascarpone and continue whipping until you get a firm cream.

  3. Fill the Pavlova with the cream, then add fruit on top, or alternate cream – filling – cream – fruit.

Meringue Cookies

💡 Ratio:
Always use a 1:2 ratio of egg whites to sugar.
Example: 100 g egg whites : 200 g sugar

Ingredients:

  • 100 g egg whites (room temperature)

  • 200 g sugar

  • A pinch of salt

  • 1 tsp fresh lemon juice

  • Optional: lemon or vanilla extract

Preparation:

  1. Start whipping the egg whites with a pinch of salt.

    • When foamy and slightly thickened, add the lemon juice and half the sugar.

    • Whip on high speed for 1–2 minutes.

  2. Add the rest of the sugar and whip for another 2 minutes until the sugar is completely dissolved and the meringue is glossy and firm.

  3. If the meringue is too soft, add a bit more lemon juice to firm it up.

  4. Gently fold in the flavoring extract using a spatula.

  5. Using a star piping tip, pipe the meringues onto parchment paper.

  6. Bake in a preheated oven at 90°C with fan for about 2 hours.

    • Check if they lift easily from the paper — then they are ready.

  7. Let them cool in the oven overnight.

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