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Mini Pavlovas

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Servings 24 meringues

Ingredients
  

Meringues

  • 8 large egg whites
  • 1 tsp vanilla extract
  • 2 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 2 tbsp + 2 tsp cornstarch

Whipped Chocolate Ganache

  • 12 ounces chocolate, chopped I used semi-sweet, but dark would work as well. Milk would be too sweet.
  • 1 cup heavy cream

Berry Coulis

  • 2 cups berries of your choice (fresh or frozen)
  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 1/4 cup water

Whipped Cream

  • 1 cup heavy cream
  • 1/2 cup sugar

Instructions
 

Meringues

  • In stand mixer or electric mixer on medium high speed (8 on a kitchen aid), whisk together egg whites, vanilla, salt & cream of tartar until soft peaks form.
  • Slowly whisk in sugar. Then beat on medium high until the mixture is glossy and can stand up (firm peaks)
  • Fold in cornstarch. Drop spoonfuls on parchment lined tray and use back of spoon to make an indent in the center.
  • Bake at 275F for 45 minutes. They should be lightly golden on the bottom. Let cool, then remove from the baking tray.

Whipped Chocolate Ganache

  • Heat cream till steaming (not boiling). Pour over chocolate and mix until glossy and smooth
  • Chill until just cool.
  • Whip on medium speed for 2-3 minutes or until lighter in color and just whipped (over whipping will make it grainy)

Berry Coulis

  • Mix berries, sugar and cornstarch in small pot over medium. Add water and mix.
  • Bring to a simmer until thickened (10 min) and all the sugar is dissolved. Chill.

Whipped Cream

  • In medium bowl, add cream and sugar. Whisk with mixer on medium high speed until frothy and soft peaks form.

Assembly

  • Top each meringue with ganache, then berry coulis, a dollop of whip cream and garnish with fresh berries. Serve immediately.

Notes

*If you over-whip the cream when making the ganache, you can heat it back up on low until it's smooth and liquid again. Then chill it and whip it again.