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.
Notes
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.