{Mini} Pavlova Recipe (2024)

FAQs

How long will mini pavlovas keep? ›

Our answer. Mini versions of Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website) are likely to have the same keeping quailties as a regular pavlova shell. If the meringues are stored in an airtight container in a cool, dry place then they are lilkely to last 1-2 days.

The other culprit can be underbaking - when you bake your pavlova, if you are introducing heat too quickly then the proteins coagulate too quickly, again, disrupting the strong stable structure, causing sugary liquid to leak out.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Store your pavlova in a dry, airtight container.

An airtight container will help shield your meringue from moisture in the air. If possible, try to make pavlova on a dry day with low humidity to reduce the risk of moisture in the air softening your meringue.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

You can actually leave your pavlova in the oven with the light on for up to 24 hours. My favorite time to bake a pavlova is at night so that it can cool down, undisturbed while everyone is sleeping. It's best to top it right before serving.

Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it's overbeaten and you'll need to start again with fresh egg whites.

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

Is it okay to make pavlova the day before? ›

Pavlovas are best made the day before eating, so if it's a wet or humid Christmas Eve, have a back-up dessert. You'll need bowls. Many bowls. And they need to be very dry, and very clean.

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

Pavlova is high in sugar, which absorbs moisture from other ingredients and the atmosphere. Making a meringue on a very humid day can result in a weeping, soft or sticky pavlova. To reduce the chance of this happening, use a recipe that uses cornflour in the meringue base.

If you overwhip the mixture after adding the sugar, your meringue may crack. Overwhipped eggwhites look like they are curdled and cannot be rescued, so beware. A soft peak is one that peaks but its tip softly collapses down on itself.

What causes a pavlova to be chewy? A pavlova is similar to a meringue, except that it also contains cornflour (cornstarch) and vinegar to produce a chewy centre. Allowing the pavlova to cool and dry in the oven for as long as possible also helps to make the pavlova extra crispy on the outside and chewy in the middle.

Once your meringues are cool, place them in an airtight container, with parchment paper in between the layers to prevent them from crushing each other in the container. Store them at room temperature for up to 3 weeks, or keep them in the freezer for up to 1 month.

An unopened, store-bought pavlova can last up to 1 week past the printed date on the package when stored in the refrigerator. Once opened or if homemade, pavlovas should be eaten within 2 days for best quality.

Place in an airtight container and seal tightly. Do not store with other baked goods or decorations. Store in the pantry or other cool, dark place. Do not store in the fridge.

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.