These mini pavlovas aren’t really an indulgence. They are simply a resourceful way of using up leftovers. Really.
I’ve been trying to reduce my reliance on processed food with all its additives, but things like ice cream and mayonnaise use only egg yolks. These pavlovas are a perfect way to use up egg whites and their only other ingredient is sugar, something most home cooks have lying around. It seems a false economy to buy a whole lot more ingredients to use up just one.
Although pavlova goes well with ice cream, it’s not necessary to make both on the same day. Egg whites only keep for a day or so in the refrigerator but they do freeze well. Don’t forget to label how many egg whites you are freezing in each container, two egg whites look very similar to three once frozen. A tip for those who have the labelling skills of a gnat, one egg white weighs about 30-35 grams. Don’t ask me how I know this! Defrost in the fridge and then remove, allowing the egg whites to come to room temperature before beating them. I use a hand held electric beater for this recipe. It would be a long slow process with a whisk, but doable if you’ve nothing else. I haven’t tried it in a food processor but I wouldn’t recommend it.
Mini pavlovas
Makes 12
2 egg whites
1/2 cup (caster) sugar
Whipped cream and seasonal fruit, to serve
1.Preheat oven to 150 C (300F)
2. In a clean bowl, preferably metallic, beat the egg whites until soft peaks form.
3. Gradually add the sugar, beating well. Continue to beat until the mixture is thick and glossy. This will take a few minutes.
4. Line two trays with baking paper and spoon six circles of mixture onto each tray. Allow a little room for spreading. Flatten the tops of the mini pavlovas , the shape won’t change much during cooking and you don’t want the topping to fall off.
5. Bake for 20-25 minutes or until outside looks crisp. Switch off the oven and leave the door ajar. Allowing the pavlovas to cool in the oven will make them less likely to crack.
6. Top with whipped cream and seasonal fruit.
I really like passion fruit on pavlova because of the contrast between the passion fruit tang and the sweetness of the meringue. However if you happen to be lucky enough to have a fig tree nearby, there’s a gorgeous recipe for pavlova with fresh figs over at Trotski and Ash.
Recipe adapted from Fresh Living magazine.
Good idea to use the white left over. I usually do the same, but sometimes I make some financiers which are fabulous for breakfast or afternoon snack. I keep the whites in the refri for a week with no problem at all.
That’s another great suggestion. I tend to find that if I put egg whites in the fridge they get pushed to the back and forgotten about, that’s why I freeze them, A week sounds like a long time to leave them in the fridge but I’m glad you haven’t run into problems.
ohhhhh. pavlovas! i have heard so much about them, seen so many in cookbooks and baking blogs but i have never really gotten down to making oneee. yours looks awesome and i do love passionfruit! just begged my mom to buy me a dozen of them actually:)