Mini Pavlovas with Whipped Cream Nougat
The Mini Pavlovas with Whipped Cream Nougat is one of those desserts that instantly brings a smile to your face. I remember the first time I made these delightful treats for a small gathering at my home. My friends were visiting, and I wanted to impress them with something elegant yet simple. As I pulled the golden, crispy meringues from the oven, the sweet aroma filled the air, and I couldn’t help but feel a sense of pride. The combination of the crunchy meringue and the creamy whipped cream with nougat was heavenly, and the best part? They were a hit! Everyone couldn’t stop raving about them. It reminded me of the endless possibilities desserts can bring to our gatherings, no matter how small or big.
Recipe Snapshot
45 mins
15 mins
30 mins
Medium
250 kcal
2 g
Paleo, Whole30, Gluten-Free
12 g
Oven, Baking Sheet, Wooden Spoon, Chef’s Knife, Mixing Bowl
Why This Mini Pavlovas with Whipped Cream Nougat Works
Light and Airy Texture
The texture of these mini pavlovas is simply unmatched. With a crisp outer shell and a soft, marshmallow-like center, they melt in your mouth. This delightful contrast makes every bite an experience to savor.
Beautiful Presentation
Let’s face it, we eat with our eyes first! The Mini Pavlovas with Whipped Cream Nougat can be beautifully arranged on a platter, topped with whipped cream, chunks of nougat, and a sprinkle of toasted almonds. Their elegant look makes them perfect for any occasion, from casual get-togethers to fancy dinner parties.
Versatile Flavor Combinations
While this recipe features nougat, the beauty of pavlovas lies in their versatility. You can switch up the toppings based on your preferences or what’s in season, ensuring every batch is unique. Whether you choose fresh fruits, chocolate, or a drizzle of honey, you can create a different flavor profile each time.
Quick to Make
Despite their impressive appearance, Mini Pavlovas with Whipped Cream Nougat are surprisingly easy to make. With just a few basic ingredients and some simple steps, you can whip up a batch in no time. It’s a perfect option for those who want to create something special without spending hours in the kitchen.
Great for Any Season
These pavlovas are truly an all-year-round dessert. Whether it’s summer or winter, they can complement any menu. Their lightness makes them a refreshing end to a rich meal, while their presentation can add a festive flair to holiday gatherings.
Family-Friendly Fun
Baking these pavlovas can be a fun activity to do with family, especially kids. Watching the egg whites transform into fluffy peaks is magical! Plus, everyone can participate in decorating their pavlova with their favorite toppings.
Main Ingredients for Mini Pavlovas with Whipped Cream Nougat
When it comes to creating the Mini Pavlovas with Whipped Cream Nougat, the choice of ingredients plays a vital role in the final outcome. Each ingredient contributes to the overall flavor and texture, making this dessert not just delightful but also a treat for the senses.
- 4 large free-range egg whites: The base of the meringue, they provide structure and stability, ensuring the pavlovas hold their shape while baking.
- 1 cup castor sugar: Fine sugar that dissolves easily, it adds sweetness and helps create the crisp texture of the pavlovas.
- 2 tsp white vinegar: This ingredient lends stability to the egg whites, helping to maintain the meringue’s structure during baking.
- 2 tsp cornflour: It helps to create the soft center of the pavlova while keeping the outside crispy.
- 1 cup fresh cream, whipped: The luscious topping that adds creaminess and balances the sweetness of the pavlovas.
- 100 grams Ma Mere Nougat: This delightful addition brings a rich flavor, with its mix of roasted almonds and honey perfectly complementing the pavlovas.
- 20 grams toasted flaked almonds: These add a nice crunch and nutty flavor that enhances the overall experience.
Mini Pavlovas with Whipped Cream Nougat Instructions
Making Mini Pavlovas with Whipped Cream Nougat is a fun and rewarding experience. Follow these steps closely, and you’ll be well on your way to creating a stunning dessert!
- Preheat your oven to 150°C. This initial high temperature helps the pavlovas to rise quickly, giving them their signature height.
- In a large mixing bowl, beat the egg whites with an electric beater at medium speed until they form stiff peaks. This is crucial as it creates the structure for your pavlovas.
- With the mixer still running, very gradually add the castor sugar over about two minutes. Continue beating the mixture on high speed for 4 to 5 minutes until it becomes glossy and smooth. You’ll know it’s ready when you can hold the bowl upside down without the mixture falling out!
- Next, carefully add the white vinegar towards the end of mixing. This will help maintain the stability of your meringue.
- Sift the cornflour over the meringue and gently fold it in with a spatula. Be careful not to deflate the mixture, as this will affect the texture of your pavlovas.
- Line a baking tray with baking paper (or use a nonstick plastic baking sheet) to prevent sticking. Dollop the meringue mixture onto the tray in your desired size. Aim for 4 to 6 individual pavlovas.
- Shape each meringue using a small spatula or spoon, creating a slight indentation in the center for holding the toppings.
- Place the tray in the oven and immediately reduce the temperature to 120°C. Bake for 25 to 30 minutes. You want them to be dried out but slightly soft in the middle.
- After baking, turn off the oven and let the meringues cool completely inside (about 1 to 2 hours). This helps them to firm up and develop the perfect texture.
- To serve, cut half the slab of nougat into small chunks and gently fold these into the cup of whipped cream. Slice the rest into small pieces to top the mini pavlovas.
- Finally, sprinkle over the toasted almonds and white chocolate shavings if desired, and drizzle with honey for a delightful finish.
Things Worth Knowing
- Room Temperature Eggs: Ensure your egg whites are at room temperature for better whipping. Cold eggs won’t achieve the same volume.
- Slow Sugar Addition: Add the castor sugar slowly to allow better incorporation into the egg whites, resulting in a smoother meringue.
- Overbeating Caution: Be careful not to overbeat the meringue; it should be glossy and stand in stiff peaks but not be dry.
- Cooling Time: Don’t rush the cooling process. Let the pavlovas cool completely in the oven for the perfect texture.
Make It Your Own
Let’s explore some exciting ways to personalize your Mini Pavlovas with Whipped Cream Nougat experience. These tips can help you tailor the dish to your taste!
- Storage: Store any leftover pavlovas in a sealed container for 3 to 4 days to keep them fresh. If they contain cream, they should be refrigerated.
- Freezing: You can freeze the baked pavlovas. Just be sure to allow them to cool completely before wrapping them tightly for up to a month.
- Pairing: Serve your pavlovas with a side of fresh fruits like berries, which can add a refreshing contrast to the sweetness.
- Variations: Experiment with different toppings such as lemon curd or chocolate sauce for a twist on the classic flavors.
- Decoration: Use edible flowers or fresh mint leaves as a garnish for an elegant touch.
What to Serve Alongside Mini Pavlovas with Whipped Cream Nougat
Pairing side dishes with Mini Pavlovas with Whipped Cream Nougat can enhance the overall dining experience. Here are some ideas to consider:
- Fresh Fruits: Serve alongside a medley of seasonal fruits like strawberries, mangoes, or kiwi. Their natural sweetness and acidity complement the pavlovas beautifully.
- Light Salads: A refreshing mixed green salad drizzled with vinaigrette can be a perfect contrast to the rich meringues.
- Cheese Platter: Offer a selection of light cheeses that can balance the sweetness of the pavlovas, making for a well-rounded dessert course.
- Tea or Coffee: Pair your pavlova with a warm cup of tea or coffee to enhance the flavors while cool.
- Special Occasions: These pavlovas are perfect for celebrations like birthdays, bridal showers, or festive holidays, making the dessert table more inviting.
FAQ
Conclusion
The Mini Pavlovas with Whipped Cream Nougat is not just a dessert; it’s a delightful experience that combines elegance and ease. With their light, airy texture and the rich flavor of nougat, they’re sure to impress anyone who tries them. I encourage you to give this recipe a try and bring a touch of sweetness to your next gathering. You’ll be glad you did!
Mini Pavlovas with Whipped Cream Nougat
Ingredients
Equipment
Method
- Preheat your oven to 150°C. This initial high temperature helps the pavlovas to rise quickly, giving them their signature height.
- In a large mixing bowl, beat the egg whites with an electric beater at medium speed until they form stiff peaks. This is crucial as it creates the structure for your pavlovas.
- With the mixer still running, very gradually add the castor sugar over about two minutes. Continue beating the mixture on high speed for 4 to 5 minutes until it becomes glossy and smooth. You’ll know it’s ready when you can hold the bowl upside down without the mixture falling out!
- Next, carefully add the white vinegar towards the end of mixing. This will help maintain the stability of your meringue.
- Sift the cornflour over the meringue and gently fold it in with a spatula. Be careful not to deflate the mixture, as this will affect the texture of your pavlovas.
- Line a baking tray with baking paper (or use a nonstick plastic baking sheet) to prevent sticking. Dollop the meringue mixture onto the tray in your desired size. Aim for 4 to 6 individual pavlovas.
- Shape each meringue using a small spatula or spoon, creating a slight indentation in the center for holding the toppings.
- Place the tray in the oven and immediately reduce the temperature to 120°C. Bake for 25 to 30 minutes. You want them to be dried out but slightly soft in the middle.
- After baking, turn off the oven and let the meringues cool completely inside (about 1 to 2 hours). This helps them to firm up and develop the perfect texture.
- To serve, cut half the slab of nougat into small chunks and gently fold these into the cup of whipped cream. Slice the rest into small pieces to top the mini pavlovas.
- Finally, sprinkle over the toasted almonds and white chocolate shavings if desired, and drizzle with honey for a delightful finish.
