Picture-perfect crispy meringues topped with velvety whipped cream and juicy fresh strawberries
How pretty do these look?!?! These mini pavlova are a delicious mingle of juicy fresh strawberries, dangerously silky whipped cream, and perfectly crispy, light and delicate meringues, which truly melt in your mouth when hitting your taste buds. Trust me, these are the perfect, easy and delicious way to impress your special someone this Valentine’s Day….Or really ANY person, ANY day of the year, ANY time of the day. They are that good!
Now, let’s discuss how you can make this mouthwatering dessert in your own kitchen. It’s relatively easy to whip up, as long as you follow few simple directions. So please, please, pleeeease keep reading!
Here are my recommendations:
1. Separate the egg whites from the yolks right after taking the eggs out of the fridge (easier when cold) and leave the egg whites at room temperature for 30 minutes or longer before starting (easier to whip up when not cold).
2. Add a little lemon juice to get the egg whites firmer. You could also add some corn starch too, but if you use the same powdered sugar I do it’s in there (check the ingredient list on the powdered sugar to make sure). If you like, check if you whipped them enough with my quick simple test – Read below!! and be careful please 🙂
3. After baking, turn off the oven and leave the meringues inside to cool down and dry up, for at least 30 minutes or longer.
4. You can make the meringues ahead of time , but make sure to assemble with the whipped cream and fruit right before serving, or you’ll end up with softer and gooey meringues! For the whipped cream I added just a little sugar because I don’t want it to be super sweet, but adjust to your own taste.
Ready to try these too?!? Happy Valentine’s Day
Separate the egg white from the yolks and leave them at room temperature for about 30 minutes.
Preheat the oven to 200°F (90°C).
Beat the egg white with an electric mixer or in a stand mixer at medium speed for 1 minute until soft peaks form.
Gradually add the powdered sugar while mixing, starting from low speed to high, for about 10 minutes. until smooth and glossy.
Add the drop of food coloring (if you like to use it ) and the lemon juice. Mix at medium until combined.
Here is a test you can do to see if you have done enough. Carefully flip the bowl upside down and nothing will fall out. Please, be careful 🙂
Pipe the meringue onto a baking sheet lined with parchment paper, into about 2 inch circles. If you like you can mark the parchment paper with a pencil to make perfect circles, and flip the paper over before piping (so the marking are at the bottom).
To pipe, start at the center of the circle and pipe the perimeter of the circle two or three times. You can always indent the center with a spoon to give room for the cream and fruit.
Bake at 200F for 1 hour and 15 min. Turn off the oven, without opening the door and leave the meringues inside to cool down for at least 30 minutes.
Cut the strawberries in small cubes. Toss in a small bowl with lemon juice and sugar.
When ready to serve, beat the whipping cream with the powdered sugar until whipped. Pipe onto the meringue (as much or as little as you like!!) and top with the strawberries and some of their juice.
Enjoy right away!