Mini Pavlova with strawberries and dark chocolate

Ingredients

• 2 whites Egg whites (Fresh eggs, at room temperature)
• 100 g Granulated sugar (Fine sugar)
• 5 g Cornstarch (About 1 teaspoon, sifted)
• 1 teaspoon Vanilla extract (Or vanilla paste)
• 200 ml 30% liquid cream (Whisk lightly)
• 12 g Sugar for the cream (About 1 tablespoon, very lightly sweetened)
• 250 g Fresh strawberries (Wash, hull, keep whole)
• 100 g 60% dark baking chocolate (Melt in microwave 1 min 30, then let warm)

Instructions

1. Separate the egg whites

   Separate the two egg whites from the yolks and place the whites in a clean bowl.

   Time: PT5M

2. Whisk the whites

   Whisk the egg whites on medium speed until they become foamy.

   Time: PT5M

3. Incorporate the sugar

   Add the granulated sugar in a fine stream while continuing to whisk until stiff, glossy peaks form.

   Time: PT5M

4. Add vanilla and cornstarch

   Fold in the vanilla extract and sifted cornstarch into the meringue, mixing gently with a spatula.

   Time: PT2M

5. Shape the mini meringues

   Transfer the meringue to a piping bag (or a cut plastic bag) and drop piles of about one tablespoon onto a baking sheet lined with parchment paper.

   Time: PT10M

6. Bake the meringues

   Bake the meringues at 90°C for 1 hour 30 minutes. Do not open the oven door during baking.

   Time: PT1H30M

   Temperature: 90°C

7. Cool the meringues

   Allow the meringues to cool completely on a rack before handling.

   Time: PT20M

8. Melt the chocolate

   Melt the 60% dark baking chocolate in the microwave for 1 minute 30, stirring every 30 seconds until a smooth texture is achieved.

   Time: PT2M

9. Dip the strawberries

   Dip each strawberry in the melted chocolate, place them on a parchment‑lined sheet and let the chocolate set slightly.

   Time: PT10M

10. Whisk the cream

    In a cold bowl, whisk the 30% liquid cream with 1 tablespoon of sugar and vanilla extract until stiff peaks form.

    Time: PT5M

11. Assemble the mini Pavlovas

    Place a spoonful of whipped cream on each meringue, add a chocolate‑dipped strawberry and decorate with a few small reserved meringue tips.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg whites: pasteurized egg whites
• Instead of Granulated sugar: powdered sugar
• Instead of Cornstarch: potato starch
• Instead of Vanilla extract: vanilla sugar
• Instead of 30% liquid cream: 35% whipping cream
• Instead of Sugar for the cream: powdered sugar
• Instead of Fresh strawberries: assorted red fruits
• Instead of 60% dark baking chocolate: milk chocolate

Equipment Needed

• Mixing bowl
• Whisk (hand or electric)
• Piping bag or plastic bag
• Baking sheet
• Parchment paper
• Oven
• Microwave (optional)
• Silicone spatula
• Kitchen knife or scissors
• Cream container
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Separate the egg whites without contaminating with yolks
• Incorporate the sugar gradually to obtain a glossy meringue
• Bake at 90°C for 1 h30 without opening the oven
• Allow the meringues to cool completely before adding the cream
• Assemble just before serving to preserve the crunch

Chef Tips from the Video

• Sift the sugar before incorporating to avoid grains in the meringue.
• For a more regular shape, shape the meringues with the back of a tablespoon before baking.
• Lightly dust the cooled meringues with powdered sugar for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store the meringues in an airtight container, separated from the chocolate, for up to 2 days.

Freezer: Not recommended, the meringue texture deteriorates in the freezer.

Room temperature: Meringues can be kept away from humidity for 1 day.

Make-Ahead Tips

• Prepare the meringues the day before and store them in an airtight container.
• Melted chocolate can be prepared ahead and gently reheated in a water bath.
• Whipped cream can be whipped 2 hours ahead and kept chilled.