The Ultimate Mini Pavlovas

Serves 4 people, 80mins Prep, 60mins Cook

Ingredients:

MINI PAVLOVAS

• 4 Egg white

• 1 cup Caster sugar

• 1 tbsp Cornflour

• 1 tsp Vanilla essence

• 1 tsp Apple cider vinegar

CREAM

• 270ml Coconut cream

• 150ml Thickened cream

• 2tbsp Maple syrup

• 2tsp Vanilla essence

TOPPINGS

• 1/4 cup Coconut, toasted

• 1/4 cup Pistachios, toasted, chopped

• to serve Barker’s Professional Lemon & Passionfruit Topping

• to serve Seasonal fruit of choice

Method:

TO START

1. Place the coconut cream in the fridge overnight or until cold (at least 2 hours).

MINI PAVLOVAS

1. Preheat the oven to 150°C fan forced and line 2 large baking trays with baking paper.

2. Place your egg whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture has formed soft peaks. This will take only about 2 minutes.

3. Once soft peaks have formed, add the caster sugar one table spoon at a time, ensuring you are whisking the mixture constantly during this step.

4. Keep whisking until the sugar has dissolved. You will need to whip this for about 15 minutes. You can test the mixture by rubbing it between two fingers and if you don't feel any sugar granules it is done.

5. Add the cornflour and mix for 1 minute to combine.

6. Add the vinegar and vanilla and mix to combine.

7. Spoon large dollops of the mixture onto your baking trays and shape into approx. 10cm rounds. I made a slight well in the centre of my pavlovas to maximise toppings that will fit in for later.The chickpea mixture makes approx. 16 and the classic recipe makes about 9.

8. Place in the oven and immediately reduce the oven temperature to 110°C.

9. Bake for 30-40 minutes. Baking time always varies on how large you make you pavlovas so if you make smaller pavs, reduce the cooking time. If you make larger pavs, increase the cooking time.

10. The pavlovas are done when the outside is firm and crisp so you can check at the early time mark listed above and judge from there. Once they are done, turn the oven off and leave the pavlovas in the oven to dry out. I place a wooden spoon in the oven door to keep it ajar slightly. Let them cool in the oven for at least 1 hour.

CREAM

1. For the cream topping, place the coconut cream in a bowl of a stand mixer and whisk on high speed until stiff peaks form.

2. Fold through the vanilla and maple syrup, and allow to chill in the fridge until you are ready to serve.

TO SERVE

1. Pavlovas are best decorated and served immediately as the toppings soften the meringue quite quickly.

2. Start by placing your pavlovas on a serving platter. Dollop a large serving of cream on top and layer with fresh fruits.

3. Drizzle Barker's Professional Lemon & Passionfruit Topping on top and sprinkle with pistachios and coconut to finish

HANDY HINT:

Use pre-prepared mini pavlovas to save time and increase yield, just be sure to proportionately scale up the ingredients for the cream and toppings!

This Recipe Uses: