Mini Pavlova
So I Spend Sunday Morning to make this super-delicious dessert, mini pavlova. It's not complicated at all, but it can be a bit tricky at first. The texture of the pavlova (Meringue) was similiar to macaroon and it taste sweet like candy but cruchy as well. Many people made pavlova as the size of a tart but a like the mini size better. You can put different fruit at the top of it, but I do think strawberries and kiwis is the best!
What you need
·
4 egg whites
·
1 cup of Castor sugar
·
Melted Chocolate
·
1/2 teaspoon vanilla extract
·
1 teaspoon vinegar
·
1/2 tablespoon constarch
·
1/2 pack of whipping cream
·
Fresh fruit such (I usually use strawberries and kiwis )
How to do it
1. Preheat the oven to 140C and
place the rack in middle of the oven.
2. Crack the egg whites and mix it
with a electric mixer on medium speed until the whites form soft peaks.
3. Put the custor sugar into
the egg whites, one teaspoon at a time.
4. Add the vanilla extract, contarch and
vinegar and mix the mixture again.
5. Spread the meringue in the on the tray
foil and make it circular.
6. Bake the meringue for about
1.5 - 2 hours (Depend on the size of the pavlova)
7. Turn the oven off and leave the door slightly to let the meringue cool completely. As the meringue cools, it will crack
slightly but that's okay.
8. Take the meringue out of the oven and remove it
gently from the foil and place on a plate
10. Spread the cream to the top of the meringue with a
spatula and arrange the fruit on top.
