Gluten-free and DAIRY FREE
A light and fresh-tasting, sweet dessert that is crisp and creamy and impresses your guests! These Mini Pavlovas are surprisingly simple to make, and a lot of fun too!
Mini Pavlovas (Gluten and Dairy Free)
® This is a RAS signature Recipe©
♦Prep time:20min ♦Cook time:40min ♦Yield:8-10 mini Pavlovas.
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Mini Pavlovas (Gluten and Dairy Free)
Description
A cute, cloud-like dessert that offers a modern, dairy-free twist on the New Zealand classic. These elegant individual-sized treats feature a delicately crisp outer shell that shatters to reveal a soft, marshmallowy interior—a texture achieved by the precise addition of cornflour and lemon juice to the whipped egg whites. By swapping traditional heavy cream for a lush, vanilla-scented coconut whipped cream, we create a sophisticated tropical profile that pairs beautifully with a vibrant medley of fresh tropical fruits. It is a light, naturally gluten-free masterpiece that is as visually striking as it is delicious.
Ingredients:
Coconut Whipped Cream:
Instructions
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Separate the eggs while cold, and then bring the Egg whites to room temperature.
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Preheat oven to250ºF/120ºC.
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Line a large baking tray with parchment paper.
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Add the egg whites to a sterile bowl and using clean beaters/ whisk attachment, beat till they become frothy about 1 minute).
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Now, add the sugar, gradually while continuing to beat at high speed. Add one tablespoon at a time and beat for about 10 minutes till the whites hold stiff peaks.
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Mix the corn flour, vanilla extract, and lemon juice. Add this to the stiff egg whites and fold in using a spatula. Do this gently, without overmixing. We don't want to collapse/deflate the whipped egg white.
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Add the stiff egg whites to a piping bag. A Wilton 1M piping tip is used in the video.
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Pipe as desired onto the prepared baking sheet. You can make taller pipings with indentations on the center, for a basket-like shape, or simple disks as I have done.
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Bake on the middle rack of the preheated oven for 40-45 minutes (until dry to the touch and not changed in color).
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Leave the baked meringues in the oven(switched off) for another 30-40 minutes. Removing the pavlovas too quickly can cause them to crack and flatten.
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Place the rested meringues on a wire rack and leave to cool completely before topping with the coconut whipped cream.
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Just before serving, add a dollop of coconut whipped cream over each mini meringue and spread gently.
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Top with fruits. Serve immediately, and enjoy this delightful dessert!
Coconut Whipped Cream:
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Take the can of chilled coconut milk from the fridge (chilled overnight or 5-6 hours).
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Scoop out just the cream, which has floated to the top upon chilling. Leave the liquid behind; we won't use this.
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Add this scooped coconut cream to a bowl, along with raw sugar and vanilla extract.
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Beat till the cream holds soft peaks. Keep chilled till ready to assemble the Pavlovas and serve.
Note
- Make sure your egg whites are at room temperature. If you can not wait for 30 minutes till they come down to room temperature, you can place them in lukewarm water for 5 minutes.
- Fresh eggs are best to whip into stiff peaks. Check by placing the egg in a glass of water. Fresh eggs will rest on the bottom of the water glass.
- The cooled meringues can be stored carefully, in a large Tupperware container for up to a day in non-humid conditions at room temperature.
- The coconut whipped cream must be added to the meringues just before serving. After 30 minutes, it will start to lose some stiffness and melt, especially in humid conditions.
- Full-fat coconut cream must be used for the Coconut Whipped Cream.
- Key Ingredients: Egg Whites, Sugar, Fresh Fruits, Coconut Milk, Vanilla, Lemon.
