Mini pavlovas with roses, lychees and raspberries

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Are not they cute? These mini pavlovas with roses, lychees and raspberries are somewhere between a dessert and a pastry. They are inspired by the ispahan : a classy French pastry.

Ingredients

For 6 pieces:

  • 3 large egg whites
  • 110 grams of granulated sugar
  • 1/2 teaspoon vinegar
  • 1 teaspoon rose water
  • 15 grams freeze-dried raspberries
  • 250 ml whipping cream, unsweetened and not yet whipped
  • Fresh raspberries
  • Lychees (fresh and peeled or canned)
  • Powdered sugar

Also needed:

  • Piping bag (optional)

The ispahan was invented by the famous pastry chef Pierre Hermé . Incredibly tasty, but also damn hard to make yourself. We decided to leave the macaron for what it is and go for mini pavlovas instead. And darn it: that not only produces a very easy, but also very tasty dessert.

For this recipe we use a mix of fresh raspberries (as a topping) and freeze-dried raspberries. We bought them at Albert Heijn (you can find them in a box with the muesli), but you can also buy them online.

Mini pavlovas with raspberries Valentine's Day

Mini pavlovas with roses, lychees & raspberries

Preheat the oven to 150 degrees.

Prepare a baking tray lined with baking paper. Draw circles on the baking paper with a diameter of about 8 cm. For example, draw around a glass with a marker. Then place the baking paper upside down on the plate (this prevents the marker from drawing into the meringues).

Crumble the freeze-dried raspberries in a mortar or between your fingers.

Beat the egg whites to soft peaks. Leave the mixer on while you add the granulated sugar spoon by spoon. Always wait until all the sugar has been absorbed before adding another teaspoon. Then beat the mixer on the highest setting for another five minutes.

Test if the meringue is good by moving a little between your fingers. Do you still feel sugar grains? Then turn the mixer on again.

Fold the vinegar and rosewater into the meringue and mix in half of the freeze-dried raspberries. Save the other half for later.

Make round heaps of the meringue within the circles drawn on the baking paper. We used a piping bag, but it is also possible with two spoons. Make sure the top is slightly dimpled or at least flat (because there will be toppings on it later).

Place the mini pavlovas in the oven, close the oven door and bake for about 80 minutes. Turn off the oven and leave the oven door closed while you let the meringues cool for about 60 minutes.

Whip the whipped cream. Spoon the cream on top of the meringue and decorate with the fresh raspberries and lychees (cut into pieces if desired). Sprinkle with the reserved freeze-dried raspberries and powdered sugar. Serve right away.

Mini pavlova with raspberries

Source: Culy by culy.nl
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