Pavlova is a must have for Christmas season, so here is How to make Mini pavlova?
December is always a whole month of Celebration. It means lots of Shopping especially for Baking, Packing and Gifting.
Yes!! Christmas Season is here and its all going to be white, red and green!! Now that all Schools and even in apartments we celebrate Christmas. And it’s not fulfilled without baked goodies.
This is my 5th post for Bakeathon, where many other bloggers bake and share their recipes. This happens all through December. For details of other bloggers, check below.
For the next few days, I will be sharing what ever I made for this Christmas. I am starting my Christmas bakes with this lovely white clouds called Pavlova. They are very similar to meringue, that’s baked using the Egg Whites and Sugar as major ingredients. Pavlovas are baked usually in bigger portions compared to Meringues.
Did You Know?
The first known instance of using Christmas trees were in 16th century Germany. Instead of the glitzy decorations we see on them today, they were decorated with fruits and nuts. These trees are evergreen and are also known as yule trees.
How to make perfect pavlova?
- Use a clean bowl, wipe the bowl and whisk using lemon juice or vinegar with a tissue paper.
- Be Careful while separating Egg Whites. If there is any yolk, then discard it and start from first.
- Beat the Whites and Sugar till smooth and glossy. There should be no streaks of sugar when you rubbed in between your fingers.
- Baking temperature should be kept very low, since pavlovas will turn brown color in higher temperature.
- Bake it for longer time and leave the oven door unopened for atleast 30 minutes after baked.
These Mini Pavlovas are a great dessert for a party.
- 3 Egg Whites
- 3/4 Cup Castor Sugar
- 1 tsp Corn Flour
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
Preheat oven to 120 C. Prepare a cookie tray with parchment paper.
Carefully separate the Egg Whites in a clean bowl.
Using an electric beater, beat the whites for 1 minute until soft peaks start to form.
With the mixer on, slowly add in the sugar 1 tbsp at a time. After all the sugar is finished scrap the sides of the bowl.
Beat the mixture until smooth and glossy. There should not be any sugar particles when you rub it in between your fingers. If there is any, then beat again for 2 more minutes.
Fold in lemon juice, vanilla and corn flour using a spatula.
Drop 2 tbsp dollops on the prepared tray with 2 inch space in between.
Bake it at 100 C for 1 hour. Turn off the oven and leave it inside unopened for 30 minutes.