Description
Delight in these elegant Raspberry Mini Pavlovas, featuring crisp meringue shells filled with luscious whipped cream and topped with fresh raspberries and a hint of amaretto. This romantic dessert is light, airy, and perfect for special occasions.
Ingredients
Scale
Meringue
- 6 egg whites
- 300 g icing sugar
- ½ tsp corn starch
- 5 ml lemon juice (around 1 tsp)
Raspberry Sauce
- 250 g raspberries (fresh or frozen)
- ¼ cup sugar
- ½ tbsp amaretto
Whipped Cream
- 1 cup cold heavy cream
- 3 tbsp icing sugar
For Garnish
- Fresh raspberries
- Icing sugar for dusting
Instructions
- Prepare the Meringue: Preheat your oven to 120°C (250°F). In a clean, dry bowl, whisk the egg whites with lemon juice until soft peaks form. Gradually add the icing sugar while continuing to whisk until stiff, glossy peaks form. Gently fold in the corn starch to stabilize the meringue.
- Shape the Mini Pavlovas: On a baking tray lined with parchment paper, spoon or pipe small mounds of meringue into mini nests with a slight hollow in the center for filling later.
- Bake the Meringues: Bake in the preheated oven for about 55 minutes until the pavlovas are crisp on the outside but still slightly soft inside. Turn off the oven and leave the pavlovas inside to cool completely with the door slightly ajar to prevent cracking.
- Make the Raspberry Sauce: In a saucepan over medium heat, combine raspberries and sugar. Cook until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and stir in the amaretto. Let it cool to room temperature.
- Whip the Cream: In a chilled bowl, whip the cold heavy cream with icing sugar until soft peaks form.
- Assemble the Pavlovas: Fill each cooled meringue nest with whipped cream, spoon over some raspberry sauce, and garnish with fresh raspberries. Dust lightly with icing sugar before serving.
Notes
- Raspberry mini pavlovas are the most romantic dessert: fragile, blushing pink, and quivering with delicious promises.
- Ensure the egg whites bowl and whisk are completely clean and free of grease for best volume.
- Leave pavlovas to cool slowly in the oven to avoid cracks.
- Use fresh raspberries if possible for the best flavor and texture, or thaw frozen raspberries fully before use.
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 48 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
