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Light and airy mini pavlovas are perfect to eat by hand alongside a glass of chilled rosé wine. A delicious summer treat! Switch up the fruit to make a a beautiful dessert in any season.
I’ve got this thing about summer where I need to stay as cool as possible at all times. Anything that gets me too hot in the summer is a serious no-go. I am more of a spring and fall kinda gal where the weather is moderate and perfect every day. And I don’t mind a bit of rain.
Despite this, I still can’t help but do a bit of moderate baking during the summer, especially when spending time with friends and family. What can I say? Baking is my addiction and I can’t stop. Won’t stop.
As a compromise for my need to bake and stay cool at once, I like to make pavlovas. They bake at a lower temperature so it doesn’t warm up the house much at all. Plus they are light as air and topped with even lighter whipped cream and fresh fruit. It’s the perfect summer dessert, especially when paired with a glass of rosé.
For my mini pavlova, I like to pair it with a wine from Vinho Verde which is one of the largest wine regions in Portugal. I love the wines here because they are distinctive, refreshing, and affordable. It’s perfect for sharing along with a tray of mini pavlova.
I recommend checking out all the wines from Vinho Verde and use them as inspiration for the fruits you use to add to your mini pavlova. I love the mix of orange, kiwi, and cherries on the light whipped cream and airy meringue. It pairs perfectly with the crispness of the chilled wine. The mini pavlova are perfect for eating by hand so you can enjoy them outside with your wine in the shade as you relax.
The meringue gets soft and sticky over time once assembled. I recommend enjoying them immediately. You can store the meringue shells in an air tight container and assemble them as needed to prolong their freshness.
- 5 egg whites
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon cream of tartar
- ¾ cups granulated sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ⅔ cups heavy whipping cream
- 2 tablespoons powdered sugar
- Seasonal fruit
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
- Thoroughly wash your mixing bowl and whisk attachment. Rub down with lemon juice to help remove any oily residue.
- Add your egg whites to the bowl and beat until they are very foamy. About 3 - 5 minutes.
- Add the salt, cornstarch, and cream of tartar. Continue to beat on medium-high until soft peaks begin to form.
- Slowly add the granulated sugar and beat until stiff peaks form - about 8 to 10 minutes. Fold in the vanilla.
- Spoon or pipe the meringue in small rounds onto the baking sheet. Use the back of a spoon to make holes in the meringue so they look like nests.
- Add the baking sheets to the oven and turn down the heat to 250 degrees and bake for 90 minutes. Turn off the heat, but to not open the oven. Allow to sit for about 3 hours. Crack open the oven door and leave cracked open for about 20 minutes.
- While the nests are in the oven, whip heavy whipping cream and powdered sugar together until it forms soft peaks. Set aside.
- Remove the nests from the oven and top with the whipped cream and fruit. Serve immediately.