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Mini pavlovas @ Pavlova mini

If you’re a meringue lover, you would be making mini pavlovas pretty often, like we do. Because we bake meringue too often, we have been making it in all shapes and sizes, dried throughout or with a marshmallowy texture inside. It’s easier to tweak a recipe when you have made it hundreds of times. You’ll realize that not only ingredients, process and equipment are important but your oven too determines your meringue outcome.

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When it comes to making mini pavlovas, we use Donna Hay’s recipe, the same recipe that we use in making our meringue layers. Once the pavlova pieces are baked, all we need for garnishing is some cream and fruits. Also, since the crispy meringue pieces can keep for long, they come in handy as desserts garnishing and sprinkles.

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The good thing about these mini pavlovas is that they freeze well as long as they are perfectly sealed. You’ll find it convenient when unexpected guests come over.

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So how do you serve these light crunchy beauties? Serve with cream, sprinkle on ice cream, fill it with ice cream, dip into dark chocolate…endless possibilities.

IMG 4854 1 gourmetwhisk by mazmin shariff

All I can say is, this is a great recipe, Donna Hay!

Pavlova mini

Siapa yang suka meringue semestinya akan suka juga pavlova mini. Pavlova mini ialah salah satu bentuk meringue. Saiz yang kecil macam ni sangat kemas untuk dihidangkan kepada jumlah tetamu yang ramai. Pavlova saiz besar perlu hati-hati bila nak memotongnya, tapi mini pavlova cukup mudah unutk hidang dan cukup-cukup untuk seorang makan.

Saiz mini pavlova bergantung pada citarasa sendiri. Boleh buat sekecil-kecilnya atau sebesar tapak tangan. Saiz yang kami buat biasanya dalam 4 inci diameter. Untuk majlis sambutan harijadi atau untuk majlis keraian, saiz ni memang sesuai.

Bentuk pavlova mini biasanya bulat. Bila paipkan adunan meringue, biarkan bahagian tengah lebih rendah untuk tampung hiasan buah. Jadi buah senang terletak elok di tengah-tengahnya. Teknik membakarnya, suhu tinggi dan masa lebih singkat untuk dapatkan tekstur yang kenyal di dalam. Jika nak pavlova yang rangup dan kering, bakar suhu rendah (160C selama 15 minit dan turunkan suhu ke 100C selama sejam).

Jika ada pavlova mini lebih, boleh jadikan hiasan dan tabur atas aiskrim atau puding. Dan jika perlu simpan lama, pavlova boleh kita simpan dalam freezer asalkan bekas simpan kedap udara.

Silalah cuba resipi Donna Hay ni!

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About Me

Mazmin Shariff

A mom, baker and cook, living in Malaysia, sharing the best curated tips and recipes she has in her collection just in case she lost all the recipes written in hardcopies.

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