These delicious Mini Pavlovas were a heck of a lot of fun to make. They seem so polite, don’t they? So refined. So sophisticated. That’s all an illusion. These are entertainment. Not as in entertaining the guests who come over to sip tea and nibble on meringues, but as in a thing to do that creates joy and keeps the kids busy.
A while back junior kitchen received the wonderful book Picture Yourself Cooking With Your Kids as a gift from KitchenMage. The book is filled with great recipes and loads of pictures of kids in the kitchen – it delights my little ones to see their peers dishing up the good stuff.
This is the good stuff.
- 3 egg whites
- 1/4 teaspoon cream of tartar
- pinch of salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 pint fresh fruit
- 1/2 cup heavy cream
The original recipe called for strawberries but a little note said they would be good with any fruit so we used mango! Fresh nam doc mai mango from Nai-nai’s tree! It’s the season, so they’re plentiful and good. And a certain young lady can eat her own weight in mango.
Preheat the oven to 200 and line a baking sheet with parchment paper. Beat the egg whites, cream of tartar, and pinch of salt in a mixing bowl on low for 30 seconds, just enough to make the egg whites a bit foamy. Continue to beat, increasing speed gradually until the whites are thick and starting to form soft peaks. Sprinkle 3/4 cup sugar in gradually and then drizzle in the lemon juice and vanilla extract. Beat vigorously until the whites form stiff, glossy peaks.
This process makes children’s eyes get wide.
Making the meringue:
Using a large spoon, make six mounds of meringue on the parchment paper. I lost count how many the kids actually made because the meringue is sticky. It sticks to the spoon and to little fingers. There were many attempts to get the meringue on the paper and believe me when I tell you it was great fun to watch them. A little messy, a lot of fun.
The recipe said to flatten each mound to form a concave top for the fruit and whipped cream to have a place to rest. We did our best.
Bake at 200 for about two hours, then turn the oven off and let them sit in the closed oven for about 2 hours to finish drying out. You can store these in an airtight container for 2-3 days.
Making the Pavlovas
Beat the heavy cream just until stiff peaks begin to form. Place a meringue on a plate, and then pile with fruit and whipped cream. Serve immediately so they don’t get soggy. Light, heavy, tart, sweet, creamy, crunchy… FUN.