You know that moment when you plan to bake something and it does not turn well?! Maybe you have friends over or your mother-in-law planned a last-minute visit? You are screwed and wish it was all just a dream. Well, luckily I was just baking for fun, but I ended up angry, frustrated, annoyed and almost decided to never bake again.
I planned to impress my boyfriend with some cute and amazing mini Pavlovas. Crunchy, fluffy, creamy and fruity. This was my plan. My grandma used to advise me to never bake when I am not in a good mood, otherwise my cake will not end up well. Hahaha…. I still remember laughing about this crazy idea and planned to prove her the opposite. I guess now she would laugh hard of me, especially because it is not my first time making Pavlova. Maybe it was a bad day, maybe the stars, maybe the negative energy, maybe some bad spirits…. Just kidding 😊.
I am quite sure there are AT LEAST 3 reasons for this failure: egg whites had a tiny bit of yolk between them, the mixer bowl had the smallest drop of water, the sugar was not added step by step. The funny part was in the evening when I placed the nicely decorated dessert on the dinner table. “Shall I apologize for not looking good or just pretend this beauty was meant to look like this?!”.
Long story short, it is just amazing and way better than I expected. So, I decided that it is worth sharing the story with you and showing you a great way of using some destroyed “not that fluffy” egg whites. Do find below the recipe and let me know how you do it . Next time I will get an update recipe for a real pavlova. Ah… and sorry for the ones who feel offended by the way my mini Pavlovas look like (my Kiwi friends 😀 )!
6 egg whites
A pinch of salt
1 ½ cups sugar
1 tablespoon vanilla
2 tablespoons corn starch
1 tablespoon lemon juice
500 g whipped cream
Strawberries (or any other fruits you love)
Preheat the oven at 200 degrees Celsius. Beat the egg whites with a pinch of salt until they become fluffy. Then add the sugar step by step until they become stiff and silky. The next step is adding the vanilla and the lemon juice slowly. When these two are well incorporated, add the corn starch with slow moves until mixed all together. The mixture is placed on a baking paper in small circles to create the layers of Pavlova. Try to leave some space between each other in order to let them rise. Now turn the oven to 140 degrees Celsius. The high temperature in the beginning will create the crust on top of the Pavlova and the low temperature will marshmallow-like center. Let them bake for 1 hour and 20 minutes. When they are done, let them cool down in the oven for reducing the risk of crushing (this is not a big deal though!). Prepare the whipped cream by beating it with a mixer and adding some vanilla sugar. When the layers are cooled down, place them on the serving place one on top of each other (3 layers) with a layer of cream and fruits in between. Add some cream on top and decorate with your favourite fruits.
Suggestions: Avoid keeping it outside the fridge as much as possible, as the cream tend to soften the crunchy Pavlova layers. Enjoy it cold!
I hope you enjoy this recipe and if you recreate it please let me know what you think.
Made with love,