Mini Pavlova Bites Dessert (Print Version)
# Ingredients:
→ Pavlova
01 -
4 egg whites, room temperature
02 -
3/4 cup granulated sugar
03 -
1 teaspoon organic corn starch
04 -
1 teaspoon freshly squeezed lemon juice
05 -
1/2 teaspoon cream of tartar
06 -
1/2 teaspoon vanilla extract
07 -
Pinch of fine salt
→ Frosting
08 -
1 1/4 cups heavy whipping cream, cold
09 -
2 tablespoons granulated sugar
10 -
Blueberries for topping (approximately 30 berries)
11 -
Pistachios for topping (approximately 40, lightly salted)
# Instructions:
01 -
Preheat oven to 225°F. Line 2 large baking sheets with parchment paper. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and salt on high speed until foamy, about 1 minute. Gradually add sugar while mixing and continue to beat on high speed for 9-10 minutes until stiff peaks form, pausing to scrape the sides of the bowl 2 minutes before completion. The mixture should be thick, glossy, and smooth.
02 -
Using a spatula, gently fold in lemon juice and vanilla extract with approximately 10-11 strokes. Follow by folding in corn starch and cream of tartar with an additional 10-11 strokes until fully incorporated, taking care not to overmix.
03 -
Use a piping bag fitted with a Wilton 2D tip to pipe meringue onto the prepared baking sheets, creating mounds approximately 2 inches in size and spacing them 2 inches apart. Use a teaspoon to gently indent the center of each mound to allow room for filling.
04 -
Bake in the preheated oven for 1 hour and 15 minutes. Turn off the oven and allow the meringues to sit inside with the door closed for an additional 30 minutes. The exterior should be dry, crisp, and off-white, while the interior remains soft and marshmallow-like. Transfer to a cooling rack and allow to cool completely before adding toppings.
05 -
In a medium bowl, beat cold heavy whipping cream and sugar on high speed until stiff peaks form, approximately 3 minutes.
06 -
Use a piping bag fitted with a Wilton 2D tip to pipe frosting onto the cooled pavlova bases. Top each pavlova with a fresh blueberry and a sprinkle of chopped, lightly salted pistachios. Serve immediately or refrigerate for 4-6 hours. For best results, prepare frosting and toppings in advance and assemble an hour before serving.
# Notes:
01 -
Ensure egg whites are at room temperature for better volume and stability.
02 -
Lightly salted pistachios help balance the sweetness of the dessert.