Mini Bites Dessert (Print Version)
# Ingredients:
→ Pavlova
01 -
Pinch of salt, finely ground
02 -
1/2 teaspoon vanilla essence
03 -
1/2 teaspoon tartar powder
04 -
1 teaspoon lemon juice, freshly squeezed
05 -
1 teaspoon corn starch, preferably organic
06 -
3/4 cup white sugar
07 -
4 egg whites at room temperature
→ Frosting
08 -
Lightly salted pistachios for garnish (around 40 pieces)
09 -
Fresh blueberries for garnish (around 30 pieces)
10 -
2 tablespoons sugar
11 -
1 1/4 cups chilled heavy cream
# Instructions:
01 -
Crank up the oven to 225°F and line two large trays with parchment. Using a stand mixer with the whisk attachment, whip the egg whites and a pinch of salt on high until it starts to froth, which takes about a minute. Slowly sprinkle in the sugar while mixing, and keep beating for 9-10 minutes until peaks stand up firm. Scrape the sides of the bowl two minutes before finishing to get everything smooth, shiny, and thick.
02 -
With a spatula, carefully fold in the lemon juice and vanilla using around 10 light strokes. Next, gently add in the corn starch and tartar powder, folding 10-11 times to fully mix it in. Be sure not to overdo it!
03 -
Fit a piping bag with the Wilton 2D tip and pipe the mixture onto the prepared baking sheets, spacing two-inch mounds at least 2 inches apart. Create a small dent in the middle of each using a teaspoon, leaving a spot for the filling.
04 -
Pop the trays into the already-heated oven and bake for 1 hour and 15 minutes. Once the time’s up, switch the oven off but leave the meringues inside for another 30 minutes to finish drying out. The outside should feel crisp and look slightly creamy, but the inside will still be soft and chewy. Move to a rack to cool completely before adding any toppings.
05 -
In a mixing bowl, beat the chilled heavy cream and sugar on high for about 3 minutes until stiff peaks hold their shape nicely.
06 -
Fill another piping bag with the whipped cream and use the Wilton 2D tip to add a swirl of frosting on the cooled meringue bases. Top each with a fresh blueberry or two and a pinch of crushed pistachios. Serve right away or let them chill in the fridge for up to 4-6 hours. To make things easier, you can prep the toppings and frosting earlier and assemble everything just before serving.
# Notes:
01 -
Room-temperature egg whites puff up more while whipping.
02 -
Lightly salted pistachios cut through the sweetness perfectly.