Mini Pavlovas
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.
Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.
For US cup measures, use the toggle at the top of the ingredients list.
These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.
Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 18 mini pavs
- 8 large egg whites
- 1 pinch of salt
- 500 grams caster sugar
- 4 teaspoons cornflour
- 1 scant teaspoon vanilla extract
- 2 teaspoons white wine vinegar
- 750 millilitres whipping cream (whipped)
- 750 grams blackberries (or see intro)
- 750 grams raspberries (or see intro)
- 1 sprinkling of icing sugar (for dusting)
- 8 large egg whites
- 1 pinch of salt
- 2½ cups superfine sugar
- 4 teaspoons cornstarch
- 1 scant teaspoon vanilla extract
- 2 teaspoons white wine vinegar
- 3 cups heavy cream (whipped)
- 1¾ pounds blackberries (or see intro)
- 1¾ pounds raspberries (or see intro)
- 1 sprinkling of confectioners' sugar (for dusting)
Method
You will need 3 baking sheets, lined with parchment.
- Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF.
- Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
- Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
- Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
- Put into the oven, turn it down to 150ºC/130ºC Fan/gas mark 2/300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. I just transfer them, on their baking parchment, to wire racks.
- When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few blackberries and a few raspberries so that they look well filled but not crammed. Dust with icing sugar.
You will need 3 baking sheets, lined with parchment.
- Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF.
- Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornstarch, a few drops of vanilla and the vinegar on top and fold in to combine.
- Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
- Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
- Put into the oven, turn it down to 150ºC/130ºC Fan/gas mark 2/300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. I just transfer them, on their baking parchment, to wire racks.
- When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place, one by one, a few blackberries and a few raspberries so that they look well filled but not crammed. Dust with confectioners' sugar.
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Show more commentsAmazing recipe! I made these for a Labor Day cookout and filled them with lemon curd and topped it with barely sweet whipped cream with sour cream and gelatin for stabilization. Topped that off with fresh berries and they were a huge hit!
This is absolutely the best recipe for little meringues. Delicious and simple to make, not very much can go wrong with this recipe. Wonderful served with just whipped cream and raspberries, or strawberries in summer when they’re at their most delicious.
I have made these and they’re marvellous. I added lemon curd and whipped cream with a tuile to make like little reconstructed lemon meringue tart. Delish.
Absolutely perfect. Every time I make meringue, I come and find this recipe.
Used this recipe for my first ever attempt at making meringue. I only needed about half the amount of pavlovas so I halved the ingredients but still followed the recipt to the letter and the meringues came out really well - crispy on the outside and chewy on the inside. I used Vanilla Bean Paste instead of Vanilla Extract but it worked just as well. Will be using this recipe again at Christmas.
Great recipe worked 100%. Thanks!
This was a very easy recipe to follow. Although I didn't have any white/wine vinegar (and thought it best to not to use malt!) the mini meringues were still delicious. Currently enjoying them with strawberries and cream. Thanks Nigella :) xXx
This by far the best pavlova recipe I have tried, I have tried others but I always come back to this one it's always perfect, they have a lovely marshmallow centre just like they should have. You've done it again Nigella. XX
I intend making these tonight after work but I just wanted to say HAPPY BIRTHDAY for today NIGELLA (6th January.) Absolutely love you and you are such an inspiration to me. Kind regards ANDY. x x x
I have made these many times and they are always a huge hit. I put the mixture into an icing bag and pipe it as I can't get them very neat with a teaspoon - they look fabulous when I pipe them, very 'professional' and I can control the size and shape better.
Made these today, halved the recipe and topped with vanilla poached rhubarb. Eggs were collected from our chooks 3 hours ago and the forced rhubarb cut 2 hours ago. Can't get fresher than that! It's a fantastic recipe, everyone loved it!
I made these for Easter Sunday. They came out a little brown. Is that because my oven was too hot?? Either way they taste so good. I will assemble in the morning.