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These pretty mini pavlova hearts are the perfect sweet treats to be served at dinner parties, barbeques, afternoon tea parties, or picnics even, and they are easier than you think to make.
This recipe makes 8 mini pavlovas based on a 7-8cm sized heart.
What You Will Need:
- 3 x Egg Whites
- 1/8 tsp Cream of Tartar
- 200g Caster Sugar
- 300ml Doube Cream
- Fresh/Frozen Fruit/Berries For Topping
- Large Mixing Bowl
- Electric Mixer/Whisk
- Baking Parchment
- Baking Sheet
Step 1. Pre-heat the oven to 150℃. Separate 3 egg whites from the yolks (It’s very important not to get any of the yolks into the egg white mixture) and place into a large mixing bowl with the cream of tartar.
Step 2. Using an electric mixer, begin to beat the egg whites until they become frothy and form soft peaks.
Step 3. Whilst continuing to mix the egg whites, gradually add the caster sugar 1 tablespoon at a time (the mixture should begin to look glossy) and then continue to mix thoroughly until the mixture forms stiff peaks and you can no longer feel sugar grains if you rub the mixture between your thumb and fingertips.
Step 4. Spoon the meringue onto your parchment paper lined baking sheet and spread into hearts shapes, adding more mixture when needed. You’ll want your hearts to be roughly 3-4cm thick before place in the oven for 25 minutes.
Step 5. Whilst your meringues are baking. Place the double cream into a mixing bowl and using the electric mixer, mix until you have a light, thick whipped cream.
Step 6. Once the meringues have cooked, take them out of the oven and leave to cool before adding the whipped cream and then topping with the fruit of your choice.