Mini Pavlovas with Cardamom Cream
Alright, you’ve all probably tried my Pavlova cake by now which quickly became the favorite dessert of last summer. Light, airy meringue with freshly whipped cream, and plenty of berries, what’s not to love? If you want to give them a try this summer, here is the recipe for individual serving cookie-style pavlovas. For more topping suggestions, check out the Pavlova Cake post. Enjoy!
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what you need
1 cup white sugar + 2-3 tablespoons extra
4 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream or tartar (sub arrowroot, rice wine vinegar, or lemon juice)
1 teaspoon corn starch
2-3 teaspoons cardamom
1 pint heavy whipping cream
1/2 pack of strawberries, sliced (for serving)
1/2 cup finely chopped and roasted pistachios (for serving)
how to make it
Preheat the oven to 350 and prepare a baking sheet with parchment paper.
Base. Beat the egg whites until peaks are stiff and stand upright when the beaters are inverted. Add in the sugar and continue beating until the peaks are stiff and glossy. This should take just under 10 minutes. Stir in the cream of tartar and cornstarch.
Spoon meringue into 6-8 small dollops and lightly press down into a 2-3 inch circle with small dips in the middle.
Bake. Place in oven and immediately reduce oven temperature to 200. Bake the mini Pavlovas for 30-40 minutes total, until turning slightly golden and beginning to crack on top. Remove from oven and cool.
Top. Beat the heavy whipping cream (I use just under a pint) until soft peaks form. Add desired amount of sugar for sweetness (2-3 tablespoons for me) and beat until medium peaks form. Add the cardamom for cardamom cream. Pro-tip: try adding cinnamon and/or maple syrup to the whipped cream to sweeten and flavor. Spoon whipped cream onto meringue base and use a spatula to spread it and smooth it to desired aesthetic.
Decorate. Top with sliced strawberries and pistachios. Serve immediately.
You can easily make the meringue base and whipped cream in advanced, and assemble the Pavlova at the last minute for serving.
