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Mini Pavlovas

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Servings: 24 meringues
Ingredients Method Notes

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

Method
 

Meringues
  1. 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.
  2. Slowly whisk in sugar. Then beat on medium high until the mixture is glossy and can stand up (firm peaks)
  3. Fold in cornstarch. Drop spoonfuls on parchment lined tray and use back of spoon to make an indent in the center.
  4. 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
  1. Heat cream till steaming (not boiling). Pour over chocolate and mix until glossy and smooth
  2. Chill until just cool.
  3. Whip on medium speed for 2-3 minutes or until lighter in color and just whipped (over whipping will make it grainy)
Berry Coulis
  1. Mix berries, sugar and cornstarch in small pot over medium. Add water and mix.
  2. Bring to a simmer until thickened (10 min) and all the sugar is dissolved. Chill.
Whipped Cream
  1. In medium bowl, add cream and sugar. Whisk with mixer on medium high speed until frothy and soft peaks form.
Assembly
  1. 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.