Individual Pavlovas With Red Fruits, The Easy Recipe
The "mini" version of the delicious pavlova ...
Prep time30 minutesmin
Cook time1 timeh
Total1 timeh30 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 10
Ingredients:
Meringue
4egg whites
200ggranulated sugar
1pinch salt
2cc lemon juice
Garnish
350gRed fruits
400mlwhole liquid cream30% mg
30ggranulated sugar
2cs lemon juice
Instructions:
pavlovas
Preheat the oven to 120 ° traditional heat.
Beat 4 egg whites (room temperature) until stiff, with a pinch of salt. We start at medium speed, and as soon as they foam, we add powdered sugar in rain. Finish beating at maximum speed until you obtain a beautiful shiny meringue.
Add 2tsp lemon juice and beat again.
Fill a pastry bag with this mixture, fitted with a fluted or round nozzle and place small "nests" of about 7-8 cm in diameter on a baking sheet covered with baking paper.
(* Tip *: for the nests, first make a complete round of meringue then redo a second level of meringue by just tracing the edge, this will keep the whipped cream inside).
Bake and immediately reduce the temperature to 110 °, cook for 1 hour.
Once the time has elapsed, leave to cool in the oven off, with the door ajar for about 40 minutes, this will prevent the meringue nests from cracking ...).
Décor
In a bowl, combine the red fruits and lemon juice. Let stand 10 minutes.
Whip the whole liquid cream and the powdered sugar into a smooth whipped cream.
Using a pastry bag or a tablespoon, garnish the meringue nests with whipped cream then decorate with the red fruits. Serve immediately
Par Lilie bakery
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