Mini Pavlovas

Mini Pavlovas
It is said that to achieve whites, warm, fluffy, airy and at the same time mastic meringues that melt in the mouth is very difficult. Difficult can be but not impossible.
Today we recommend our version and show you the way step by step with which you will achieve a satisfactory result. Make your own meringues / jellies, which you will enjoy plain but as an addition to many sweets with top of that of Pavlova!
Yours!
work: 30′ time: 2h:00′ easy:


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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


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Mini Pavlovas Mini Pavlovas

Ingredients (12 meringues / beige for mini Pavlova)

  • 4 egg whites, cold
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract
  • 200g (7.1oz) fine-grained sugar
  • 2 tbsp sharp cornflour
In large bowl we separate the egg whites from the egg yolks, taking care that the separation does not drop a yolk trace in the egg whites.
Pour the egg whites into the mixer bucket along with the vanilla extract and tartar cream. We beat them for a while and we begin to add a little bit of sugar, 2 tablespoons at a time.
We beat to incorporate sugar and melt into the meringue. We keep going until it's over. We take a small amount of meringue on our finger and check whether the sugar has melted or there are still sugar beans.
Add the corn flour and knock the meringue until it is tight and stabilized. With a spatula, gently stir and fill a confectionary with a round nozzle.
Put baking sachets on the baking tray and fill them with whipped meringues upwards.
Bake in a preheated air oven at 100℃ (212℉) for 1 hour. Turn off the oven and leave it in for 5'-10' to dry completely, then place it on a wire base to cool.

Vanilla Cream Filling

  • 1 sachet 45g (1.6oz) cornflower vanilla
  • 650g (1.4 lbs) fresh milk
  • 5 tbsp sharp sugar
  • strawberries for the decoration
  • sugar powder for sprinkling
In a non-stick pot, pour the 500g (1.1 lbs) of milk and place it on a low heat to boil. In the remaining milk, dissolve the vanilla cream and sugar. Put them in the saucepan with the warm milk and let them boil together and thicken the cream.
Remove the cream from the heat and let it cool for a while stirring it, then cover it with a transparent film to not make crust.
When it is to serve the Pavlova, fill them with a beige cream scoop. Decorate with strawberry slices and sprinkle with powdered sugar.
Mini Pavlovas Mini Pavlovas

Zambia Sifaki