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Mini Pavlova with Kiwi Compote
(0)
150 min
Under an hour
Knuspr-Küche
Diese luftig-leichten Mini-Pavlovas sind das perfekte Dessert für alle, die es fruchtig und elegant mögen. Die Kombination aus knusprigem Baiser, einer samtigen Sahnehaube und dem säuerlich-frischen Kiwi-Kompott sorgt für ein wahres Geschmackserlebnis. Ein Hauch von Pistazien verleiht dem Ganzen den nötigen Biss und eine edle Optik. Ideal für besondere Anlässe oder als krönender Abschluss eines feinen Menüs.
Preparation method
Preparation of the Meringue Bases
Ideally, prepare the meringue bases one day before serving. Beat the egg whites at medium speed. As soon as foam forms, gradually add 220 g of the sugar. Continue beating the mixture until a firm, glossy meringue forms. Once the meringue forms stiff peaks, briefly stir in the cornstarch and vinegar. The meringue must be glossy and elastic.
Line a baking sheet with parchment paper. Shape the meringue into the desired form – either use a spoon to create tall mounds with a hollow in the center or pipe the mixture with a piping bag. Preheat the oven to 140 °C (top/bottom heat).
Place the baking sheet on a lower rack in the oven and immediately reduce the temperature to 105 °C. Bake the Pavlovas for 1 hour and 45 minutes. After that, turn off the oven but leave it closed. The Pavlovas should rest and dry in it for at least 1.5 to 2 hours (preferably overnight).
Chef's tip
It's best to bake the meringue bases the evening before so they can cool down and dry completely in the oven.
240 min
Under an hour
