Individual Rhubarb Pavlovas Recipe
Pavlovas are the superior meringue to me personally when it comes to meringues. They’re a type of meringue that is cooked low and slow that results in a perfectly crisp shell and a soft pillowy, almost marshmallow interior. They are incredible served simply, with a generous dollop of whipped cream and lots of fresh fruit and/or fruit jams, curds and sauces. These adorable Individual Rhubarb Pavlovas Recipe are a simple yet delicious way to enjoy the best of gooseberry season. To make this dessert even faster, skip the meringue and buy premade meringue nests from the store, like these ones from Tesco.
So how do I make these Individual Rhubarb Pavlovas from scratch?
These individual rhubarb pavlovas do require a little planning involved. The meringue needs to fully cool before you can decorate and serve them. I would advise you to make the meringues the day before you plan to serve them or at least 4-5 hours before they are needed. Other than the planning required, this is actually a really easy meringue recipe. We use the Swiss Meringue method in this recipe which requires the egg whites to be warmed slightly with the sugar until it dissolves. It is a simple meringue method that results in very crisp outer shells and soft, marshmallow like insides. I topped these meringue nests with whipped cream, stewed rhubarb and fresh strawberries.
Meringues
To begin making the meringue for these individual rhubarb pavlovas, add the egg whites and sugar to a heat safe bowl. Place this bowl over a large saucepan filled about 1/4 with water. Heat on a low heat for 5-10 minutes so the sugar starts to melt into the egg whites. Whisk often to move around the egg white as you don’t want to completely cook it. I use my fingers to test when it is ready. To do this, place a little of the egg whites onto your thumb and using your finger, rub together. When you can’t feel any sugar granules anymore, it’s ready to come off the heat.
On medium speed using an electric whisk or stand mixer with whisk attachment, beat for 5 minutes until the egg whites start to foam, expand and thicken. Turn the whisk up to high speed and whip for another 5-10 minutes until thick and glossy.
Transfer the meringue to a piping bag with a plain nozzle attached or cut the piping bag straight across. Pipe circles about the same circumference as a whiskey glass. Using a spoon, make a small well in the middle of each meringue. Rest the meringues at room temperature for 15-20 minutes and bake for 45-60 minutes until the meringues are fully cooked. You will know they are cooked when they are dry to the touch and you can gently peel them off the trays without the base sticking or breaking. Allow to cool fully before decorating.
Stewed Rhubarb
White the Meringues are cooling, make the stewed rhubarb. Add rhubarb to a small saucepan or a deep baking tray along with the sugar and orange juice. If using a saucepan, cook on medium for about 10 minutes, stirring often until the rhubarb has softened completely. Remove from the heat and leave to cool. If using a baking tray, cover the tray with tinfoil and bake for 20-30 minutes until soft. Allow to cool.
To decorate the meringues, add the cream, icing sugar to a large mixing bowl. Using an electric whisk or stand mixer with whisk attachment, whisk the cream until soft peaks form. This means that the cream will hold it’s shape for a few seconds when you drag a spoon through the cream.
Generously dollop the stewed rhubarb on top of the cooled pavlovas. Add spoonfuls of whipped cream and garnish with fresh strawberries.
How long will these pavlovas last?
Meringues that haven’t been decorated can be stored in airtight containers at room temperature for 3-4 days and will stay soft in the inside. The meringues may keep up to a week in an airtight container at room temperature but they will start to dry out after 3-4 days. You could use dried out meringues for Eton Mess pots or swirl through a homemade ice cream recipe for extra crunch.
Meringues that have been decorated with cream and fruit can be stored in an airtight container in the fridge for up to 24 hours.
Unfortunately, no part of this pavlova recipe freezes well so I really wouldn’t advise it.
Tips for a perfect Swiss Meringue Pavlova
Although this recipe is pretty straight forward there are a few tips I can bestow upon you to make sure you get a perfect pavlova.
-Ensure the mixing bowl and all equipment is totally free of grease. The presence of any fat will stop the meringue from whipping to full peak. Make sure to wash all utensils and the bowl in hot soapy water and give it a good rinse before using.
-Make sure to heat the egg whites and sugar on a low heat. If the water starts boiling in the bain marie turn off the heat for a few minutes. You want to male the sugar into the egg whites but not fully cook the whites.
-The meringue must be whipped to full peaks. This means that when you lift the whisk out of the meringues it will create a strong peak that doesn’t fall back down into the meringue. The meringue must be thick enough to pipe and hold it’s shape.
-Don’t overcrowd the baking tray. Pipe the meringues with plenty of space in between. They will rise and expand a little bit and spacing them out correctly allows proper air flow while baking. This helps the meringues bake evenly.
-The meringues need to be cooked “low and slow”. This means baking at a low temperature (100-130°c) for 40-60 minutes. You will know they are cooked when they are dry to the touch and you can gently peel them off the trays without the base sticking or breaking.
For more Gluten Free Recipes, check out my Gluten Free Category, here.
Interested in more Dessert Recipes? Check out my Dessert Category, here.
Maybe you have a bunch of rhubarb to use up? Check you my compilation post of the Best Rhubarb Dessert and Baking Recipes.
Individual Rhubarb Pavlovas
Equipment
- 1 Large mixing bowl heat stable
- 1 Large Saucepan
- 1 Hand Whisk
- 1 Stand Mixer with whisk attachment or electric whisk
- 2 Flat baking trays
- 1 soup spoon
- 1 Piping bag optional
- 1 saucepan or deep sided baking tray
Ingredients
Meringue Nests
- 200 grams egg white
- 400 grams caster sugar
Stewed Rhubarb
- 400 grams fresh rhubarb cut into chunks
- 100 grams caster sugar
- 2 juice of large oranges
Whipped Cream
- 300 grams heavy cream
- 30 grams icing sugar
Instructions
Meringue Nests
- Place the egg whites and caster sugar into a heat stable bowl and place over a barely simmering saucepan half filled with hot water or on a double boiler.
- Warm for 4-5 minutes, whisking often until the sugar has completely dissolved. You can check by rubbing together the mix between your fingers. Once you can't feel any sugar grainss, remove from the heat.
- Place into the stand mixer bowl and whisk on medium for 5 minutes. Then turn up the speed to high for another 5 minutes until thick and fluffy.
- Place the whipped meringue into a piping bag with no nozzle. Pipe large mounds with lots of space in between onto the lined flat baking trays.
- Using a soup spoon, make a deep well in the middle of each meringue, making sure to leave a thin base and high sides.
- Bake at 130°c (260°f) or 120°c (240°f) if fan assisted for 40-45 minutes until the meringues are cooked. They are ready once you can cleanly lift a meringue nest from the tray.
- Allow to cool fully before filling
Stewed Rhubarb
- Place the cut rhubarb, sugar and orange juice into a deep baking tray or saucepan.
- If using a baking tray, cover tightly with tinfoil and bake for 20-30 minutes until soft.
- If using a saucepan, gently cook on a low/medium heat, stirring often for 10-15 minutes until completely soft.
- Allow to cool fully.
Whipped Cream
- Add the cream and sugar to a mixing bowl. Whisk on medium until peaks form.
- To assemble the pavlovas, add a large tablespoon of stewed rhubarb into each meringue nest.
- Top with a tablespoon of whipped cream and finish with fresh strawberries.(optional)
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