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Miniature Pavlovas with Raspberry Mousse


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Miniature Pavlovas with Raspberry Mousse Recipe





3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1 recipe Raspberry Mousse (see download)
Garnish: fresh raspberries, fresh mint, confectioners’ sugar


• Preheat oven to 250°. Position racks in upper and lower third of oven.
• Cut pieces of parchment paper to fit large, rimmed baking
sheets. With a pencil, draw 1½-inch circles spaced 1 inch apart
on the parchment paper. Invert the parchment paper (pencil-lead
side down) onto the baking sheets. Set aside.
• In a large bowl and using an electric mixer at high speed, combine
the egg whites, vanilla extract, cream of tartar, and salt,
beating until foamy. With the mixer running, add the sugar,
1 tablespoon at a time, and beat until stiff glossy peaks form and sugar is dissolved.
• Place meringue in a pastry bag fitted with a small star tip. Pipe a small amount to fill a drawn circle on the
parchment, then spread flat. Next, pipe a spiral of meringue around edges of the base, spiraling approximately
2 inches high, creating a hollow cylinder. Repeat with remaining meringue.
• Bake until meringue is dry, approximately 1 hour and 15 minutes. Turn oven off, and open oven door slightly.
Let meringues cool completely in oven.
• Once completely cool, place Raspberry Mousse in a piping bag fitted with a medium star tip. Pipe mousse into
meringue shells.
• Garnish each pavlova with a raspberry, mint, and sifted confectioners’ sugar, if desired. Serve immediately.

Note: If not using immediately, store cooled, unfilled meringues in an airtight container in a cool, dry place for up to 3 days. 


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