Easy Mini Easter Pavlova with Nutella/ Easter Meringue Cookies
Course: Dessert
Cuisine: Australia
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
cooling down: 1 hourhour
Total Time: 2 hourshours30 minutesminutes
Servings: 15mini pavlova (depending on size)
Calories: 55kcal
Author: Marvellina
Crisp and airy mini pavlova dessert topped with rich and decadent Nutella and speckled Robin's eggs are sure a crowd-pleaser. They come together effortlessly and are perfect for the Easter celebration.
Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138C) for a convection oven. Line one large baking sheet with parchment paper. Don't use a wax paper because it's going to stick badly
Separate the egg whites from the yolks into a mixing bowl and make sure there are no droplets of yolks or any grease coming into contact with the egg whites. You will have trouble whipping the egg whites later. Save the egg yolks for other use
Beat the egg whites until they are foamy and white using a mixer (a stand mixer is best if you have one). Gradually add in the sugar in 3-4 batches and continue to beat until the meringue is glossy and forms a stiff peak when you hold it up. Fold in the cornstarch, vinegar/lemon juice, and vanilla extract. Just mix until combined with a spatula. Don't overmix it
Shaping without piping bag:
You can drop the meringue onto the parchment-lined baking sheets using spoons to form a roughly 1 1/2 to 2 -inch circle and about 1 1/2 inches high, about 1-inch apart from each other. Use the back of the spoon to create an indentation in the middle
If using piping bag:
I use a large piping bag (which I did) fitted with an open-star tip. Spoon the meringue into the bag. Hold the piping bag straight up and gently pipe out the meringue to form a roughly 1 1/2 to 2-inch circle in diameter, 1 1/2 inches tall and about 1-inch apart from each other. Use the back of the spoon to create an indentation in the middle.
Baking:
Lower the oven temperature to 220 F (104 C) for conventional oven and 200 F (93 C) for a convection oven and pop the meringue into the oven. Bake for the next 1 hour 10 minutes. Turn off the oven and DO NOT open the door and then leave the Pavlova inside the oven for a minimum of 1 hour or overnight. Remove from the oven to cooling rack to let them cool down completely
If the Pavlova still stick to the parchment paper, most likely it needs longer time in the oven because it hasn't dried up completely
Assembling (only when you are ready to serve them):
Spoon some Nutella on top of the meringue and then top with 2 mini Robin's Egg chocolate candy and serve on the same day for the best result
Storage:
Store the Pavlova shells in an air-tight container. Don't store in the fridge as this will make the meringue wet and lose its crispness. You can freeze them however for up to one month in an air-tight container. Simply thaw at room temperature and then assemble with topping when ready to be served