How To Make Mini Pavlova (inspired by Bluey)
For years I heard other parents talking about the show Bluey. Since my kids are older (7-11 age range) I never thought much of it. Until we were waiting our hotel watching tv and it was the only thing on. We were all instantly hooked, and the rest is history!
Naturally when season 3 came available, we watched it together as a family. (Yes, I am emotionally invested in the Heeler family) And we soon got to Season 3, Episode 17 "Pavlova", we went straight to Google.
Basically a meringue-based pie, with whipped cream and berries. Sounded delicious!
I found a few recipes and decided to make mini pavlova instead of a single large one so it would last longer (and I could easily eat just one instead of half an entire pie!)
My KitchenAid Stand Mixer made the long whipping easy. I use a piping bag and start with a dot in the center, then make walls around that dot going higher to form a nest shape.
I also do not make my own whipped cream, use pie filling fruit instead of fresh, and like to add a little drizzle of chocolate sauce on top.
One final tip- it's important to let the mini pavlova cool completely in the oven before you take them out. I prefer to make them after dinner and let them cool overnight in the oven. In the morning I put them into an airtight container until ready to serve. (The batch pictured below was taken out of the oven too early so they have some cracks)
Making meringue has always intimidated me, but I enjoy making these and I hope you do to. Enjoy, and in the words of Bandit "Je veux la fenêtre." (I want the window.)
Mini Pavlova
6 large egg whites (room temperature )
1 ½ cups sugar
½ tbsp lemon juice
½ tbsp vanilla extract
2 tsp corn starch
Toppings
whipping cream
fruit (fresh, canned (drained), or pie filling)
chocolate sauce (optional)
Preheat oven to 200℉. Line baking sheet with parchment paper.
Beat egg whites with electric mixer on high. After 1 minute begin to add sugar in small amounts at a time. Beat 10 minutes or until stiff peaks form.
Gently fold in lemon juice, vanilla extract, and corn starch with a spatula until well blended.
Using a piping bag, pipe meringue in nest like shapes onto the parchment paper lined baking sheet. Leave an indent in the top (or create indents with the back of a spoon)
Bake for 1 hour and 15 minutes. Turn off oven and leave meringues in the oven until completely cooled (around 4 hours, or overnight)
To fill: add whipped cream to indent and top with fruit or pie filling. (optional, drizzle with chocolate sauce.)
*meringues will be dry and crisp on the outside and marshmallow on the inside.
*to avoid cracks be sure to let your meringues completely cool before taking out of the oven.
*traditional pavlova is topped with whip cream and fruit, but feel free to top however you desire.
*eat within an hour of filling. fillings will cause the meringue to soften. store unfilled meringues in an air tight container.
Dessert