Pavlovas are meringues baked (or more accurately “dried out”) until the outside hardens, but the inside remains soft. They are traditionally relatively large (about 8 to 10 inches in diameter) and served with whipped cream and berries. I like to make mini pavlovas (as I hate sharing) and in this instance, have flavored them with chocolate.
Mini chocolate pavlovas have so many attributes going for them, I hardly know where to begin. First, I love the textural contrast of the crispy exteriors and soft, marshmallow-y, slightly chewy interiors. They are deeply chocolate-y which is just a win-win (obvs). They use up extra egg whites which (because I am so fond of adding yolks to cakes for extra richness) I always have a stash of in my fridge. And only call for a minimum of ingredients which you likely have lying around (egg whites, sugar, cornstarch, vinegar, vanilla, cocoa powder).
Finally, if you are into some kind of low-carb/low-fat thing, they can check those boxes for you, too (I’m not for the record, but I like to please the health-conscious masses, when possible). Here’s what I don’t love about making pavlovas – they take a lot of time – both a long bake time and a long rest post bake, so plan accordingly. The recipe for these tasty treats can be found here.
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