Mini Pavlovas with Cranberry Compote
Snowy white mini pavlovas are crisp on the outside and chewy inside. Perfect to top with whipped cream, fresh berries and fruit or our Cranberry Compote for the holidays.
Servings: 8 individual pavlovas
Calories: 108kcal
Ingredients
Mini Pavlovas
- 4 large egg whites room temperature
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
Cranberry Compote
- 1 ½ cups fresh cranberries sorted and rinsed
- ½ cup granulated sugar
- ½ cup orange juice
- zest of half an orange
- ¼ cup water
- 2 teaspoons cornstarch
Instructions
Mini Pavlova
- Preheat the oven to 200 degrees F.
- Cut a piece of parchment paper to fit a large rimmed baking sheet. Draw 8 4-inch circles on the parchment paper and turn it over to be facing the baking sheet (so the drawing marks don't transfer to the pavlovas),
- In the bowl of a stand mixer fitted with a whisk attachment beat the egg whites on medium-high until the whites form firm peaks without being stiff or dry.4 large egg whites
- While the mixer is still running sprinkle the sugar in a tablespoon at a time into the mixing bowl and beat until fully incorporated; it will be glossy in appearance.1 cup granulated sugar
- In a small bowl combine the cornstarch, vinegar and vanilla extract. Mix to dissolve the cornstarch.Pour into the mixing bowl and fold in by hand into the lofty egg white mixture.2 teaspoons cornstarch, 1 teaspoon distilled white vinegar, 1 teaspoon vanilla extract
- Spoon or pipe the meringue mixture onto the prepared baking sheet into the drawn circle. Spread the pavlova to meet the diameter of the circles. If you plan to top the pavlovas make an indentation with the back of a spoon on the top. NOTE: the shape and size they are in when going into the oven is how they will end up.
- Bake for 1 ½ hours. Turn off the oven, leaving the pavlovas in the oven for an additional 2 hours. DO NOT OPEN THE OVEN DOOR!
- Remove from the oven to cool completely.
Cranberry Compote
- Combine the cranberries, sugar, orange juice and orange zest in a medium saucepan over medium heat. Stir to mix together. Bring to a boil and cook for 8 minutes. NOTE: the mixture will foam up. Stir during cooking to limit the risk of overflow or reduce heat slightly if needed.1 ½ cups fresh cranberries, ½ cup granulated sugar, ½ cup orange juice, zest of half an orange
- In a small bowl combine the water and cornstarch. Whisk together to dissolve the cornstarch.¼ cup water, 2 teaspoons cornstarch
- Add the cornstarch slurry to the cranberry mixture, stir to combine. Reduce the heat, stir constantly until the mixture thickens (2-3 minutes). NOTE: the mixture will continue to thicken as it cools.
- Remove from heat and allow to cool completely.
Notes
Nutritional information and Weight Watchers points: the values are for 1 individual mini pavlova only. Toppings would be additional.
Cranberry Compote:
- The recipe makes 1 cup of compote.
- Calories per serving: 1 tablespoon = 34 calories. 2 tablespoons = 68 calories
- Weight Watchers points: 1 tablespoons serving = 2 points
- Weight Watchers tracker link here (cranberry compote)
- Don't allow any egg yolk to be in the egg whites. This can affect how they whip up.
- Start with a clean bowl (mixing bowl).. Any fat or moisture in the bowl can affect how the eggs whip. Make sure it's a clean mixing bowl and dry.
- Whip the eggs just until stiff peaks form. Do not over beat or the egg whites or they will deflate as you assemble the rest of the recipe.
- Add the sugar just a tablespoon at a time. This may seem fussy but if added all at once the sugar will cause the egg whites to collapse and a meringue won't form correctly.
- Make an indentation on the top. Whether spooning the pavlovas or piping them, leave an indentation in the top to fill with a topping! They hold their shape when cooking so however they look going into the oven is how they will come out.
- Have oven fully heated before starting the recipe. Once the pavlovas are ready to bake they need to go into the oven immediately.
- Do not allow any fat or moisture on the parchment paper. Be sure after preparing the parchment no cooking spray or moisture gets on the parchment paper.
- Don't open the oven door! Opening the oven can let in cold air that can cause the pavlovas to crack. Resist the urge!
Nutrition
Calories: 108kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.1g | Sodium: 28mg | Potassium: 28mg | Fiber: 0.01g | Sugar: 25g | Calcium: 2mg | Iron: 0.03mg