Auntie Becky's Mini Pavs
This wonderful Pavlova recipe comes from Becky Yurkowski, the winner of our Pavlova Recipe Contest! Thank you Auntie Becky!
PAVLOVA
6 large egg whites (save the yolks for vanilla custard!!)
1.5 cups granulated sugar
1 Tbsp vanilla sugar
2 tsp cornstarch
1/2 Tbsp vanilla extract
1/2 Tbsp lemon juice
CREAM
1.5 cups whipping cream
1 Tbsp powdered sugar (optional)
Dusting of vanilla sugar
1 tsp vanilla extract
Fruit of choice for toppings
1.) Preheat the oven to 235*F
2.) Line 2 baking/cookie sheets with parchment paper.
3.) With stand mixer, beat 6 egg whites on high for 1 minute or until soft peaks form.
4.) Keep the mixer on and gradually add 1.5c sugar and 1 Tbsp vanilla sugar, one tablespoon at a time. Continue beating until stiff peaks form and no sugar granules can be felt if you rub the pavlova mixture between your fingers (turn the mixer off before you dip your finger in to check this!). It should look glossy.
5.) Fold in the vanilla extract and lemon juice, David. Then fold in the cornstarch
6.) Spoon ~4-5" diameter "nests" of pavlova mixture onto your parchment paper. Use the back of the spoon to make a little indent in the middle to hold the cream and toppings.
7.) Bake at 225*F for approximately 1 hour and 15 minutes. No bumping, grooving, or jiving around the oven while they're baking. DO NOT OPEN THE OVEN WHEN THE TIMER GOES OFF!!
8.) I REPEAT: DO NOT OPEN THE OVEN!! Turn the oven off and let the pavlovas sit in the hot oven for an additional 30 minutes. Then crack the oven door and let them cool to room temperature inside of the oven. It is helpful to put a note on there so this process doesn't get messed up by some well-meaning person. They should be dry to the touch and a lovely creamy colour.
9.) While the pavs are cooling, mix your whipping cream on high with 1 Tbsp powdered sugar (or no sugar if you like - the pavs are very sweet on their own), vanilla sugar, and/or vanilla extract.
10.) When pavlova are fully cooled, top with whipping cream and fruit, or whichever other toppings make your heart sing.
Makes approximately 8-10 mini pavlova, depending on how big you make them. You can make the pavs ahead of time, just don't put them in a plastic bag or sealed container. They should be stored on the counter top. Humidity will make them melt. Assemble the pavlova just before you want to eat them, or the cream will melt the pavs. This recipe also doubles nicely if you need to make many of them.
6 large egg whites (save the yolks for vanilla custard!!)
1.5 cups granulated sugar
1 Tbsp vanilla sugar
2 tsp cornstarch
1/2 Tbsp vanilla extract
1/2 Tbsp lemon juice
CREAM
1.5 cups whipping cream
1 Tbsp powdered sugar (optional)
Dusting of vanilla sugar
1 tsp vanilla extract
Fruit of choice for toppings
1.) Preheat the oven to 235*F
2.) Line 2 baking/cookie sheets with parchment paper.
3.) With stand mixer, beat 6 egg whites on high for 1 minute or until soft peaks form.
4.) Keep the mixer on and gradually add 1.5c sugar and 1 Tbsp vanilla sugar, one tablespoon at a time. Continue beating until stiff peaks form and no sugar granules can be felt if you rub the pavlova mixture between your fingers (turn the mixer off before you dip your finger in to check this!). It should look glossy.
5.) Fold in the vanilla extract and lemon juice, David. Then fold in the cornstarch
6.) Spoon ~4-5" diameter "nests" of pavlova mixture onto your parchment paper. Use the back of the spoon to make a little indent in the middle to hold the cream and toppings.
7.) Bake at 225*F for approximately 1 hour and 15 minutes. No bumping, grooving, or jiving around the oven while they're baking. DO NOT OPEN THE OVEN WHEN THE TIMER GOES OFF!!
8.) I REPEAT: DO NOT OPEN THE OVEN!! Turn the oven off and let the pavlovas sit in the hot oven for an additional 30 minutes. Then crack the oven door and let them cool to room temperature inside of the oven. It is helpful to put a note on there so this process doesn't get messed up by some well-meaning person. They should be dry to the touch and a lovely creamy colour.
9.) While the pavs are cooling, mix your whipping cream on high with 1 Tbsp powdered sugar (or no sugar if you like - the pavs are very sweet on their own), vanilla sugar, and/or vanilla extract.
10.) When pavlova are fully cooled, top with whipping cream and fruit, or whichever other toppings make your heart sing.
Makes approximately 8-10 mini pavlova, depending on how big you make them. You can make the pavs ahead of time, just don't put them in a plastic bag or sealed container. They should be stored on the counter top. Humidity will make them melt. Assemble the pavlova just before you want to eat them, or the cream will melt the pavs. This recipe also doubles nicely if you need to make many of them.