Crispy on the outside, but soft and chewy on the inside, these naturally gluten free Mini Pavlova are the perfect end to dinner.
Although pavlova are naturally gluten free, in my nearly 7 years of having to eat gluten free, I have never successfully made one. I tried once a while ago, but wasn’t happy with the results I got, and just dropped it. But after making that grapefruit curd, I knew I wanted to use it to top some single-serving sized, Mini Pavlova.
Pavlova is simply an egg white dessert – a meringue – that has been baked at a low temperature so that it is crispy on the outside, and marshmallow-y on the inside. Before serving, you top it with some whipped cream, or in my case, some Vanilla Grapefruit Curd.
While eating his pavlova for dessert, my son said, “I sure hope these didn’t work so you can make them again”. He knows how to get the food that he likes again. He tries to convince me that the recipe didn’t work, and that I need to make them again. Funny kid.
Mini Pavlova
Crispy on the outside, but soft and chewy on the inside, these naturally gluten free Mini Pavlova are the perfect end to dinner.
Ingredients
- 3 large egg whites, room temperature (see Note)
- 1/2 teaspoon (2.5 ml) cream of tartar
- 1 pinch of salt
- 2/3 cup (150 g) sugar
- 2 teaspoons (10 ml) cornstarch
- 1 teaspoon (5 ml) vinegar
- 1/2 teaspoon (2.5 ml) pure vanilla extract
Instructions
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- In a tall, metal bowl that is completely free from oil or egg yolks, whisk together the egg whites, cream of tartar, and a pinch of salt.
- With a hand mixer, or stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form.
- With the mixer still running, slowly add the sugar, 2 tablespoons at a time. Continue to beat on high speed until stiff peaks form. If you feel the meringue between your fingers, it should be smooth. If you still feel the sugar granules, keep beating on medium speed until the sugar has fully dissolved.
- Add the cornstarch, vinegar, and vanilla to the egg whites, and whisk to incorporate.
- Spoon about 1/2 cup of the egg white mixture for each pavlova. Spread each into a 3-inch (7.5 cm) circle, with higher sides, and a slight hollow in the middle. You should have enough for 6 mini pavlovas.
- Bake the pavlovas in the preheated oven for 25-30 minutes, or until they are very light tan in colour, and the meringue seems set. Open the oven door an inch, and allow the pavlova to cool completely.
- Top the pavlova with some whipped cream and fresh fruit or fruit curd, immediately before serving. You can prepare the pavlova hours in advance, and store in an air-tight container until serving.
Notes
Separating the egg whites from the yolks is easier to do when the eggs are still cold. Separate them, then let them come to room temperature. You can use the egg yolks to make this easy Vanilla Grapefruit Curd.
With your remaining egg yolks, you could always bake this yummy Gluten Free Banana’s Foster Cream Pie!
Jools says
Pavlova and curds: match made in heaven! So glad you brought the Pav to the spotlights. After going gf almost ten years ago, this was the first recipe I’ve mastered. I’ve made humongous amounts of Pavs since then. For birthdays, holidays, special dinners or just to use up leftover egg whites after making Carbonara. Currently we’re quite in love with Nigella Lawson’s Cappucino Pavlova. I think I agree with your son: make them again … a lot!
Jeanine says
I really need to get into making a nice, big pillow pavlova – I know my son would approve. That Cappuccino one sounds amazing!
Marsha (Friesen) Heeter says
Jeanine, I’m quite familiar with Pavlovas since we lived in New Zealand from 1958-1963. I never thought of making individual ones, though. My main reason for commenting, however, is to ask which Friesen family you might belong to. Mine is one of the three not directly related familes that settled in Dallas, Oregon. Our family came to the US from Russia, starting in the midwest and then moving to Oregon.
Jeanine says
Hmm… which Friesen family? Good question… I’ll have to ask my husband! I believe that the family settled in Manitoba, Canada though, which is where we still reside, but I don’t know any history further back than that. Sorry!
Jeanne L says
Hi Jeanine!
I’ve made mini Pavlovas before, though not recently. They are sooo yummy! I’ve never had the desire to try a large one – minis are just right! One of our markets has Meyer lemons in right now. I think I’ll get a few and try making lemon curd with them to put on some mini meringues.
I got a chuckle out of your son’s comment. Too cute!
Jeanine says
Oh YUM! Meyer Lemon would be so good!! Maybe top with a few raspberries. Mmm…
Pam Solomon says
Oooooh! They look beautiful! I can see them stuffed with fresh berries and cream! My husband would love them!
Thanks for this recipe!
Jeanine says
Fresh berries would be wonderful! Just need to wait until they are in season (although frozen would work well too). The berries in the stores here right now just don’t have much flavour.
Sue Braid says
Can you successfully cut off the top so that you have a little cap?
Suzanne says
This looks so good! It would be fun to serve with a couple options for filling so people can fill their own!
VAnessa says
Thanks for sharing! Does it keep long?