Blueberry mini-Pavlovas

by - 01:23

Blueberry mini-Pavlovas

Makes 3 or 4

2 egg whites
100g sugar
½ sachet vanilla sugar
1 tbsp vinegar
2 tbsp cornstarch

+ 150g blueberries
+ 250g sour cream, 25% fat content (or whipping cream)
+ 30g sugar

I have been baking large Pavlovas for a while and Marcel adores them, but... when I found the bezele (=a type of homemade meringue treats) recipe of my Mom, I told myself ’Why not?’. Is it not one of life’s perks to try new things? J

This is how I adapted the recipe—
Beat the egg whites; when they are stiff, pour in the vinegar. Continue to mix, adding the sugar and the vanilla sugar bit by bit. The cornstarch comes in at the end – it will help stabilise the meringue.
Beat the egg whites
Line a baking pan with baking parchment. Using some round shapes (mine are 8cm wide and 4cm deep), divide the mix into three/four equal parts, level, and remove the shapes – don’t worry, the structure will hold.  
Using some round shapes, divide the mix into three equal parts
Bake them for 40 minutes in the preheated oven at 110°C (after baking, leave the meringues in the oven for 5-10 more minutes with the door slightly open; it will prevent them from cracking).
When they are completely cooled, beat the sour cream/whipping cream with the sugar and use the final result to decorate the meringues; add the blueberries on top.

Enjoy them and good luck sharing the third mini-Pavlova if your family only includes two persons!

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