Description
Raspberry Mini Pavlovas are delicate, elegant meringue-based desserts topped with fresh and macerated raspberries and creamy whipped topping. These individual pavlovas feature crisp outside shells with soft marshmallow centers, infused with a hint of amaretto, and garnished with light whipped cream and fresh raspberries, making them a perfect romantic and visually stunning treat.
Ingredients
Scale
Macerated Raspberries
- 250 g raspberries (fresh or frozen)
- ¼ cup sugar
- ½ tbsp amaretto
Meringue
- 300 g icing sugar
- ½ tsp corn starch
- 6 egg whites
- 5 ml lemon juice (around 1 tsp)
Whipped Cream Topping
- 1 cup cold heavy cream
- 3 tbsp icing sugar
Garnish
- Fresh raspberries
- Icing sugar for dusting
Instructions
- Prepare the Macerated Raspberries: In a bowl, combine the raspberries with ¼ cup sugar and ½ tablespoon of amaretto. Gently toss the mixture and let it sit to macerate while you prepare the meringue. This enhances the flavor and softens the berries.
- Preheat the Oven: Set your oven to 120°C (250°F). Line a baking tray with parchment paper for the meringues to bake on.
- Make the Meringue: In a clean, dry bowl, whisk the 6 egg whites with 5 ml lemon juice until soft peaks form. Gradually add the icing sugar mixed with corn starch while continuing to whisk, until the meringue is glossy and stiff enough to hold its shape.
- Shape the Mini Pavlovas: Using a spoon or piping bag, place six small mounds of meringue onto the prepared baking tray, creating a slight indentation in the center of each for the filling later.
- Bake the Meringues: Bake at 120°C (250°F) for about 55 minutes until they are dry and crisp on the outside but still slightly chewy inside. Turn off the oven and leave the meringues inside to cool completely for about 1 hour to prevent cracking.
- Whip the Cream: In a chilled bowl, whisk the cold heavy cream with 3 tablespoons icing sugar until soft peaks form. Keep refrigerated until assembling.
- Assemble the Mini Pavlovas: Once cooled, spoon or pipe the whipped cream onto the center of each meringue nest. Top with the macerated raspberries and garnish with fresh raspberries. Dust lightly with icing sugar before serving.
Notes
- Raspberry mini pavlovas are the most romantic dessert: fragile, blushing pink, and quivering with delicious promises.
- Ensure the egg whites bowl and whisk are perfectly clean and free from any fat for the best meringue rise.
- Allow the meringues to cool slowly in the oven to avoid cracks and maintain crispness.
- Use cold heavy cream and a chilled bowl to achieve the best whipped cream texture.
- These pavlovas are best served on the same day for optimal crispness and freshness.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 316 kcal
- Sugar: 48 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
