Category: Cupcakes, Meringues, Other Holidays
Yields:
12 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 45 Mins
Total Time:
2 Hr 15 Mins
When I think of Australian desserts there is nothing better than a pavlova. A light fluffy meringue smothered in cream and covered in fresh fruit. I came up with this recipe in honor of Australia day and our favorite national dessert. You can decorate with any fruit that is in season so this delicious dessert can be enjoyed all year around.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
- Extra
Instructions
- Preheat your oven to 100C and line two large baking trays with baking paper. Set aside.
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The bowl that you are whisking the egg whites in must be completely dry and grease free.
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Make sure the egg whites are cold. Start whisking the egg whites until they become foamy.
- Add the cream of tartar and salt.
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Continue whisking and gradually add the sugar 1 teaspoon at a time.
- Keep whisking until the mix is thick and glossy. Test the mixture by rubbing a small amount between your fingers. If it feels grainy then keep whisking.
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Stir in the vanilla extract.
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Keep whisking until the mixture has reached stiff peaks .
- Transfer the meringue into a large piping bag. I fitted mine with a Wilton 1M Open Star Piping Tip.
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Start by piping a small amount, then in a continuous motion keep piping around that center.
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Keep applying pressure and pipe around the edge.
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When you want to stop gradually ease off the pressure and keep dragging the meringue.
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They wont rise or spread at all so it is okay to pipe them close together, as long as they aren’t touching.
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Repeat until all the meringue had been used up.
- Bake in the oven for one hour & 45 minutes. When the time is up turn off the oven. DO NOT OPEN THE OVEN. Leave the door closed and allow the nests to cool down completely. Decorating
- To decorate the pavlova cupcakes, apply a thin layer of frosting on top of the cupcakes. Alternatively you can also use fresh cream. I always use Over The Top icing because it is dairy free and top quality.
- Place the nests on top.
- Place the fruit in the nests and garnish with fresh mint leaves.
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Serve and enjoy.
