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Mini Pavlovas

Mini Pavlovas 1 The Prudent Homemaker

 

Pavlovas are such a simple thing to make. Hands' on time is very little. The hardest part is waiting for the meringues to cook. Everything is quick and easy.

You can top them with any fruit you have on hand. I used blackberries and white strawberries from my garden that I simply tossed with a bit of sugar to macerate in the refrigerator while the meringues cooled.

For fun, I decorated these with borage blossoms and chocolate mint from my garden. Both are edible garnishes. The borage flowers can be used as-is, or candied if you prefer. I simply picked a few from the garden right before serving, rinsed them and stuck them on top.

 Mini Pavlovas 3 The Prudent Homemaker

You can find the recipe here. For more dessert recipes, click here.

Last modified on
Tagged in: Recipes

Comments

  • Erica June 13, 2016

    You propbably know aquafaba? A real frugal wat to make pavlovas!

  • Ruthie June 13, 2016

    I have been wanting to try using aquafaba in some desserts requiring egg whites. What is your experience with it? Does it really whip up?

  • Erica June 13, 2016

    Yes, it works as promised. Real frugal because you use what is usually thrown out. The taste is like eggwhite.

  • Laurie in central NC June 13, 2016

    I'm going to try these this week. Perfect timing, as I'm getting in just enough raspberries & blackberries to do it. Thank you for sharing the recipe. I'm looking forward to trying pavlova, something I've not had before.

  • Elizabeth June 13, 2016

    I've come to the conclusion that you are a marvel of nature. To have a newborn at home and still do all that you do, even down to the borage details... just wow.

  • Mrs. Picky Pincher June 13, 2016

    Thanks for sharing! How does the taste of white strawberries compare to traditional strawberries? We're wanting to grow them in our garden but I'm not sure it's worth it, since strawberries aren't local to our area and require a lot of care.

  • They have a stronger, more intense flavor. They're tiny, like the size of your pinky nail. I find they are much easier to grow than regular strawberries. You have to have a lot of plants to harvest anything significant, but they are great in shady areas, and make a beautiful ground cover, so that's not hard. I've been increasing the areas where I grow them so that I can harvest more. There are also red and yellow varities of alpine (aka vesca, aka wild) strawberries. The birds leave the white ones alone.

  • Marie June 16, 2016

    Hi. I was going to leave the aquafaba hint, but I see someone already has. Here are a few links if anyone is interested. I have never had pavlova (or even heard of it) but I am going to try making the vegan version today.

    http://theblenderist.com/magical-vegan-pavlova-aquafaba-recipe/
    https://www.vegansociety.com/whats-new/blog/13-amazing-things-you-can-do-aquafaba
    http://aquafaba.com/

  • Heidi Neeley June 19, 2016

    I helped out at our youth pioneer trek with a butter-making activity recently. When the activity was over there was a large amount of cream left unused and I ended up with 1.5 gallons of heavy cream to take home. Needless to say I have been looking for lots of recipes that use cream. For father's day dessert today I made creme brulee--yummy! However, the creme brulee used several egg yolks and not the whites. Enter your mini pavlova recipe! Now I have a way to use up the leftover egg whites and more cream! FHE treat is all planned and ready to go. Thanks again, Brandy! (And happy father's day, Steve!)

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