Mini Gooseberry Pavlovas
Individual Pavlova Meringues with whipped cream, gooseberry curd and stewed gooseberries
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with whisk attachment
- Flat baking tray
- Large Piping Bag
- Spoon
- Small saucepan
Ingredients
Meringue
- 100 grams egg whites
- 100 grams caster sugar
- 100 grams icing sugar
- 10 grams cornflour
Stewed Gooseberries
- 200 grams gooseberries
- 30 grams sugar
- 1/2 jar gooseberry curd
Instructions
- Preheat oven to 120°c(240°f) or 110°c (220°f) if fan assisted.
- In a large, clean mixing bowl, add the egg whites and caster sugar. Whisk on medium speed for 3-4 minutes until the whites form soft peaks.
- Begin adding in the icing sugar mixed with the cornflour in large spoonfuls, whisking well in between.
- Whisk on high speed for a further 4-5 minutes until the meringue is stiff and pipeable.
- Grease and line a flat baking tray. Scoop meringue into a large piping bag with a large round nozzle or just cut the bag directly. Pipe 6 large discs of meringue ,evenly spaced.
- Using a large soup/dessert spoon, make a small indent into the middle of each meringue to make a little nest.
- Pipe any remaining meringue on top of the sides of each meringue or pipe as mini meringues.
- Bake for 40 minutes or until the meringues can cleanly lift off the tray if peeled gently.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.