definitely these little beauties are one of the bests things I’ve made for this blog.
it’s been already so many times that I made pavlovas, but it’s the first time I post about them here, because this is THE recipe to follow.
they’re not just stunning, this french meringue is shinny and crispy on the outside, and on the inside is like a marshmallow texture. think of all this plus the cream on the top with drizzle salted caramel sauce on it and the fresh flavour of strawberries..yes, now it’s the moment to stop thinking about how marvellous would it be and start baking this little stunning pavlovas because it’s so easy!
MINI CHOCOLATE PAVLOVAS WITH SALTED CARAMEL SAUCE AND STRAWBERRIES
(makes about 16 small pavlovas)
· ingredients ·
200g egg whites
400g caster sugar
1Tbsp corn starch
1tsp white vinegar
100g melted milk chocolate
200g whipping cream
salted caramel sauce
200g caster sugar
120ml whipping cream
1tsp kosher salt
· step by step ·
preheat the oven at 100ºC with two resistances, and prepare two baking trays with baking paper.
in a stand mixer place all the egg whites and just 350g of your caster sugar and whisk until you see little bubbles coming up.
now add the corn starch and the white vinegar.
add the lasts 50g of caster sugar in and continue whisking until you have a meringue with stiff peaks.
with a spoon drizzle a bit of melted chocolate on the top of the meringue and gently fold it.
scoop the meringue on the prepared baking trays and with a tea spoon make a little hole on the centre for the cream that you’re going to add later.
put them into the oven at 120ºC for about 40min, or until they don’t stick on the baking paper.
take them out and leave them cool completely before you top them with the cream.
in a stand mixer whisk all the whipping cream until it has a proper consistency.
salted caramel sauce
in a medium pan on a medium heat pour all the caster sugar and stir until it’s all melted with a golden brown colour.
add the butter and mix it.
add the whipping cream and mix it.
add the kosher salt and give a last stir.
leave it to cool completely and pour it on the top of the whipped cream.
· tips ·
for this recipe it’s better if you have a stand mixer.
you’ll have to be specially very careful when you’re making the salted caramel sauce because when you add the ingredients they can easily spit.