Individual Pavlovas With Red Fruits, The Easy Recipe
The "mini" version of the delicious pavlova ...
Recipe type: Dessert, Snack
Kitchen room: French
2cc lemon juice
400mlwhole liquid cream30% mg
2cs lemon juice
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 ...).
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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