Irresistibly Light Mini Pavlova Wreaths for Festive Sharing
Delight in these Mini Pavlova Wreaths, a festive treat blending crisp meringue and fresh fruits, perfect for sharing during the holidays.
Equipment
- Oven
- Mixing bowl
- baking sheet
- Parchment Paper
- whisk
- spoon or piping bag
Ingredients
For the Meringue Base
- 6 eggs Egg Whites (extra-large) Make sure no yolk sneaks in!
- 2 cups Icing Sugar Sifted, can swap with powdered sugar if necessary
- 2 tbsp Cornstarch Stabilizes the meringue; arrowroot might work in a pinch
- 1 tsp Vanilla Extract Almond extract is a good alternative
For the Whipped Cream
- 3 cups Heavy Cream Whipping cream can be used as a substitute
- 1 cup Icing Sugar Sifted; can replace with powdered sugar if needed
For the Topping
- assorted Mixed Fresh Fruit Strawberries, blueberries, raspberries, blackberries
- Fresh Mint Sprigs Edible flowers can be used as an alternative
Instructions
How to Make Mini Pavlova Wreaths
- Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and mark a 9-10 inch circle.
- Whip the egg whites until soft peaks form. Gradually add icing sugar until stiff peaks form, about 4-5 minutes.
- Gently fold in cornstarch and vanilla extract until just combined.
- Spoon or pipe the meringue onto the prepared baking sheet, creating a wreath shape. Bake for 1 hour and 15 minutes.
- Turn off the oven and let the meringue cool completely with the door ajar.
- Whip the heavy cream with icing sugar until stiff peaks form.
- Transfer the cooled meringue to a serving platter and spoon or pipe whipped cream over it.
- Top with an assortment of fresh fruits and garnish with mint sprigs.
Notes
Optional: Drizzle with berry coulis for an extra burst of flavor. Ensure all tools are clean and dry before starting to whip egg whites.