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pavlova-snowballs
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Pavlova Snowballs

  • Desserts
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5/5 - 13 Ratings
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Prep Time 20-30 minutes
Cook Time
Serving Yield 6 mini pavlovas

At its core, pavlova is a delicate, dreamy dessert. Why not add even more charm to the mix? These pavlova “snowballs” are dusted with shredded coconut, so even if there's no winter wonderland outside your door, you'll have one in your kitchen. Like all good pavlova, these miniatures have a satisfyingly crisp exterior with a light, airy center. No time to separate your eggs? Grab a carton of our liquid egg whites for a seamless baking session.

By: Spoon Fork Bacon

Ingredients

For the meringue:

  • 4 Pete and Gerry’s Organic Egg whites, at room temperature
  • 1 cup superfine sugar, divided
  • Pinch of salt
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon distilled vinegar

For the whipped cream:

  • 1 cup heavy cream
  • 1/2 cup superfine sugar
  • 1 teaspoon vanilla extract

For the decoration:

  • Unsweetened shredded coconut

Directions

To make the meringue:

Step 1

Preheat oven to 250F. Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment, and beat on high speed until stiff peaks form.

Step 2

With the mixer still on high, add 3/4 cup sugar a tablespoon at a time, beating until fully incorporated after each addition.

Step 3

Combine salt, cornstarch, and vinegar in a small bowl and whisk together. Pour mixture into the beaten egg whites along with the remaining 1/4 cup of sugar, and continue to beat together until mixture becomes fluffy, glossy, and stiff peaks form.

Step 4

Spoon mixture in 3-inch rounds 2-inches apart on a baking sheet lined with parchment paper or a silicone mat.

Step 5

Bake for 1 hour and 15 minutes, then turn the oven off, crack open the door, and allow mini pavlovas to sit in the oven for an additional 1 hour. Remove pavlovas from oven and transfer to a large plate.

To make the whipped cream:

Step 1

In a mixing bowl, beat together the cream, sugar, and vanilla until stiff peaks form.

Step 2

Spread a thin and even layer of whipped cream onto each pavlova until fully covered.

To decorate:

Step 1

Carefully roll each pavlova in shredded coconut and gently shake to remove excess. Serve plain or with a seasonal fruit compote of your choice.

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