{Mini} Pavlova Recipe (2024)

FAQs

How long will mini pavlovas keep? ›

Our answer. Mini versions of Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website) are likely to have the same keeping quailties as a regular pavlova shell. If the meringues are stored in an airtight container in a cool, dry place then they are lilkely to last 1-2 days.

The other culprit can be underbaking - when you bake your pavlova, if you are introducing heat too quickly then the proteins coagulate too quickly, again, disrupting the strong stable structure, causing sugary liquid to leak out.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Bake the meringue: Bake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust.

Overbeaten egg whites: If you over-beat the egg whites, this can cause them to curdle and result in a pavlova that collapses after baking. The vinegar added to the egg whites helps the eggs to hold the air and stabilises the pavlova.

If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.

Bake for the amount of time in the recipe without opening the door to peek. At the end of the cooking time, turn oven off, prop the door ajar and leave inside to cool. Store cooled pavlova in an airtight container until ready for serving.

What is Pavlova magic? ›

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

Pavlovas are best made the day before eating, so if it's a wet or humid Christmas Eve, have a back-up dessert. You'll need bowls. Many bowls. And they need to be very dry, and very clean.

The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior. If you are allergic to corn then we understand that you can use potato starch as an alternative.

Enemy # 3: If you overwhip your eggwhites, you risk making them too firm and they may lose their moisture. This will affect the meringue's crispness, as well as making it more likely to collapse or weep beads of sugar.

What causes a pavlova to be chewy? A pavlova is similar to a meringue, except that it also contains cornflour (cornstarch) and vinegar to produce a chewy centre. Allowing the pavlova to cool and dry in the oven for as long as possible also helps to make the pavlova extra crispy on the outside and chewy in the middle.

If you store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. The pavlova will taste best if eaten the day after you make it. After you add fruit and whipped cream to your pavlova, you'll need to eat it within a few hours.

Once your meringues are cool, place them in an airtight container, with parchment paper in between the layers to prevent them from crushing each other in the container. Store them at room temperature for up to 3 weeks, or keep them in the freezer for up to 1 month.

Our answer. Unfortunately you do need to refrigerate leftover pavlova as it has a whipped cream topping, but any pavlova will tend to go soggy in the fridge. This is because the sugar in the meringue sugar tends to attact and absorb moisture (sugar is is hygroscopic).

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.