How to Make Mini Pavlovas
Meringue Cookies are one of my favorite cookies. I love the crunchy texture and the creamy marshmallow center. They are so simple to make, and a perfect way to use up egg whites. They’re fun to “pipe” into stars– better yet, I like to make large shapes with an indentation. Once baked, they are filled with fresh whipped cream and topped with fresh fruit. These are called Pavlovas. Either way, I find them to be irresistible.
With the Fourth of July celebration fast approaching, I’m seeing lots of “Flag Cakes” and a myriad of desserts with the red, white and blue theme. Have you ever had a Pavlova? I posted a recipe for one, several years ago, and you can read and view it here.
Whenever I make homemade custard, or custard ice cream, I have leftover egg whites. I don’t want to toss them, so I freeze them (for future use) …unless, I decide to make meringue cookies. Oh, how I love meringue! (See my recipe for Mile High Lemon Meringue Pie.)
This can’t be done by hand. Well, I suppose it could, with muscle power and a whisk. For me, my stand mixer makes this very easy to do. It’s important that you wipe your mixer bowl with a paper towel, and a little white vinegar. This makes sure there isn’t any unseen grease that can inhibit the egg whites to get nice and fluffy. The egg whites should be a room temperature, too. Start whipping the egg whites, cream of tartar and vanilla until they become frothy. Add granulated sugar a tablespoon at a time, with about 15 seconds in between.
You’ll start feeling rewarded, when the egg whites start to look shiny.
After beating for an additional 5 minutes, the meringue is complete. NOTE: Many recipes recommend using super fine sugar. I tried that, but I still felt that the meringue felt a little “sandy”. I forged on, and my cookies turned out fine. My advice– don’t sweat it!
The first time I made this recipe, I added a drop or two of Americolor Food Coloring to the batter. I piped small “cookies” with a star tip.
The second time I made this recipe, I decided to make large “Pavlovas”. I could’ve piped “bowl” shaped Pavlovas with a piping bag and a large tip. I decided to just spoon the meringue…
… and create a well that I could fill after it baked and cooled.
My oven is preheated and the meringues are ready to bake. You see how shiny they are?
These baked for 45 minutes, and then the oven is shut off. The meringues are left in the oven for 30 minutes, up to an hour. This helps to dry the meringue cookies, so that the sheen is now gone.
This is a perfect meringue! See that creamy center? That’s gold! The outside is crispy, and the center is chewy. Perfection! What’s the best way to enjoy them?
TASTING NOTES: While I love a strawberry shortcake, a meringue is a delicious alternative. What’s not to love about fresh whipped cream and fresh summer berries?!
Small cookies are also a fun alternative. I admit, I popped my fair share of these, in my mouth. I was surprised to find out that my husband likes these as well. These remind me of the German “Baiser Plätzchen” that I ate in Germany, as a child. These should be stored in an airtight container, and can last for a few days. Ha! Not in my home! They were gone in a flash.
Vanilla Meringue Cookies and Mini Pavlovas
Equipment
- a large pastry bag fitted with a large star tip optional
- Stand Mixer with whisk attachment
Ingredients
- 3 large egg whites at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar super fine sugar is even better, but not mandatory
- food grade coloring gel optional
Instructions
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
Prepare your mixing bowl:
- Using white vinegar and a paper towel, thoroughly wipe and cleanse your mixing bowl. This will help to ensure that your egg whites will whip up properly.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Likewise, using a large spoon, add a large mound of the meringue on a parchment lined baking sheet, and create a "well" into the center. Continue on baking as instructed.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
To make Pavlovas:
- Once the meringues have cooled, fill with fresh whipped cream and top with fruit of your choice.
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