Mini Wreath Pavlovas

Dec 12 2016
Mini Wreath Pavlovas
30 minutes
1 hour 45 minutes
Hard
5

A lot can happen in a yearrrrrr. I cannot believe it's almost 2017. But then again I feel like I say that every single year! What a crazy adventurous year it has been. Organizing my thoughts for the new year and eating mini pavlovas ......

Life is too short to live with regrets.
Love the people who treat you right.
Walk away from those who don't.
Believe everything happens for a reason.
If you get a chance, take it.
And if you get a second chance, don't waste it.
Treat people with respect and don't take someone's heart for granted.
​Kiss like you mean it and love like you are going to lose it.
Eat real cheese. Order dessert. And have a drink or two ...
Hold your babies tight and appreciate every chaotic trip, tantrum, squishy hug, and that early morning alone time.
Don't be afraid to tell someone how much they mean to you - at that very moment.
Look back at the past and smile - even if it makes you want to cry.
Believe in yourself.
And if you fall down ... always get back up.
Xx

Mini Wreath Pavlovas

Ingredients for Pavlovas
6 egg whites, room temperature
1.5 cups white sugar
2 tsp corn starch
½ tbsp lemon juice
½ tbsp vanilla extract
 
Ingredients for Whipped Cream & Berries
1 1/2 cup whipping cream
(2) tbsp white granulated sugar
Raspberries & Blackberries or strawberries
 
Directions
1. Preheat your oven to 225˚ F and line a large baking sheet with parchment paper
 
2. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form then gradually add 1½ cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
 
3. Fold in ½ tbsp lemon juice and ½ tbsp vanilla extract with a spatula, then fold in 2 tsp of corn starch and mix until well blended.
 
4. Using a piping bag fitted with a 1M tip, pipe meringue onto the parchment paper making 3" circles. Indent the center with the back of a spoon to allow room for the cream.
 
5. Bake at 225˚ for 1 hr and 15 min then turn the oven off (DO NOT open the door). Let meringue in the hot oven for another 20-30 minutes.  
The meringues should be dry and crisp on the outside and soft on the inside. 
 
6. Transfer the pavlovas with the parchment paper onto the counter or a cookie rack and allow to completely cool.
 
7. To make the whipped cream, combine 1 1/2 cups cold whipping cream with 2 tbsp of sugar in a cold bowl (I place mine in the freezer for 10 minutes first) for 2 to 2½ minutes, until completely whipped.
 
8. Once cool, you can top them with whipped cream and fruit and two mint leaves.
 
TIP: You can store these in an airtight container for 3-5 days at room temperature (just make sure you do not top them with whipped cream or fruit).
Let us know what you think in the comments below!

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