These strawberry mini pavlovas, for me, are one of the best desserts. They are small and perfect for special dinners or dinner parties, or as a gift for someone special. Besides, they are not at all hard to make, even if they look like they are.Jump to Recipe
It is february, the love month is here now. Valentine´s day is beautiful because it´s the perfect excuse to tell the people we love why we love them, and because it is all painted in red and pink. In Mexico, valentine’s day is not just for couples, we also celebrate friendship, and I think that is a really great thing.
We also enjoy those small moments that make life sweet and that’s why we bring you here this strawberry pavlova recipe. This recipe is to fall in love with, or make someone fall in love…
It doesn´t matter if you have a partner or significant other, because pretty much any day is perfect to hang out with friends and eating!! Plus, these mini pavlovas a not just perfect for february, but also for any celebration, dinner with friends, family or anything.
About this recipe, we have to say patience is needed, and then some more patience, because everything that has to do with whisking egg whites can make us go crazy. And if you don’t get it at first you definetely have to try again, as with everything in life. The good thing is when it comes to cooking you can get it wrong as many times as needed. Pavlovas though are totally worth it… if you haven´t tried them, now is the time.
A tip for making any type of meringue: while you are beating it, either with a hand whisk or an electric mixer, you will know when it’s ready because the peaks it forms will be firm. In fact, you can turn the bowl upside down and the meringue won’t fall if it’s ready. If it is not ready, it will fall or the peaks won’t be as firm.
If you like this recipe, you have to see our berries meringue cake or mostachon recipe. Which is my favorite cake of all time, with a crust made of meringue, cookies and nuts, cream and berries on top. YUM!
Strawberry mini pavlovas
For the pavlovas
- 4 Egg whites
- 1 C granulated sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 pinch salt
For the strawberry sauce
- 1 C whipped cream
- 1 C fresh strawberries
- 4 tbsp granulated sugar
- 2 tbsp lemon juice
For the pavlovas:
- Preheat the oven to 350º F (180° C). Place parchment paper on a rectangular baking sheet.
- In a clean and dry bowl whisk the egg whites with a mixer until soft peaks form (about 5 minutes). Whisk in the sugar in two additions and beat for 2 minutes after each addition. Now the peaks forming will be stiffer and won´t move as much when you lift up the mixer whisk.
- Add in the vanilla, the cornstarch, vinegar and salt and beat for 1 more minutes. Using a spoon, form circles using the mixture, forming the pavlovas, and with the backside of the spoon make a hole in the middle of each, to leave some space for the whipping cream and strawberries.
- Put thebaking sheet in the oven and as soon as you close the oven door bring the temperature down to 190º F (90°C). Bake until the pavlovas are firm and dry, for about 90 minutes. It is important not to open the oven door while baking them so no air comes in.
- Once the time has passed, turn off the oven but leave the pavlovas in it to cool down while still there. Once cold you can serve immediately or keep in a cool dry place for 2 days.
- To make the sauce put a sakillet on the stove to medium heat. Wash and cut half of the strawberries in small cubes and add put them on the skillet with the sugar. Cook for 8 minutes aprox. until a thick sauce forms.
- Once this time has passed, add in the lemon juice and cook for 2 more minutes. Remove from the heat and once cool decorate the pavlovas with the whipping cream, the strawberry sauce and whole strawberries.