Mini Citrus Pavlova
![Mini Citrus Pavlova](/mini-citrus-pavlova/Mini_Citrus_Pavlova_-_11.jpg)
These vibrant mini pavlovas, bursting with fresh citrus fruits, capture their natural sweetness and juiciness at their peak, making them a delightful dessert enjoyed any time of year.
preparation: 20 minutes
making: 1 hour(s) 10 minutes
total: 1 hour(s) 30 minutes
servings: 12 pieces
nutrition: 185 calories per serving
cuisine: Australian
Ingredients
For meringue
- 4 egg whites
- a pinch of salt
- 200g caster sugar
- 1 tbsp potato flour
- ½ lemon, for juice
For filling
- 300ml of fresh double cream what is?
- 2 tbsp of Philadelphia cheese
- 2 tbsp of icing sugar how to?
- ½ orange, for juice
For decoration
- ½ orange, for zest
- 5 Clementines (easy peelers)
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Method
Preheat the oven to 150°C (fan-assisted).
Line a large roasting tray with baking paper and set aside.
First ingredients on table top ready to make meringue
Place the egg whites in a large, clean, and dry mixing bowl.
Add the pinch of salt and start mixing.
Once the whites start foaming, begin adding sugar, a spoon at a time, constantly mixing.
Add the last portion of sugar. Squeeze half the lemon and pour the juice into the egg-white mixture. Then, mix at full speed.
Stop when the foam (meringue) is stiff, thick, and glossy, and the sugar is completely dissolved. When you turn the bowl upside down, the meringue should stay in place.
Stiff egg whites are folded into a bowl with potato flour using a spatula
Sift the potato flour and add it to the meringue. Gently fold in the potato flour using a spatula until well combined.
Scoop the mixture into 12 even portions onto the prepared baking tray.
Meringue formed on baking trays before baking
Using the back of the spoon, shape the edges and create shallow depressions in the centre to form nests for filling later.
Once the meringues are shaped on the baking paper, place them in the preheated oven and reduce the temperature to 100°C.
Bake for 40 minutes.
After this time, reduce the heat to 70°C and continue baking for a further 20 minutes.
Nicely baked meringues on a baking tray
Carefully remove the baked meringues from the oven and transfer them to the serving dish.
Meringue should be lightly coloured and crispy with cracks outside and the fluffy foam inside.
Making the filling
Ingredients for filling on table top
Pour the double cream into the mixing bowl and add icing sugar.
Mixing ingredients for filling in a bowl
Mix using a hand mixer at high speed until the cream gets thicker.
Stiff filling in a bowl before adding Philadelphia cheese
Combine the Philadelphia cheese, then add the juice from half an orange. Mix well.
Philadelphia cheese added to the bowl
Be careful not to over-mix. The cream must be fluffy but not too stiff.
Peel the clementines and grate the zest of half an orange.
Put the creamy mixture into a piping bag and use it to fill all the meringues evenly.
Finishing Mini citrus pavlowa with filling and clementines
Arrange the pieces of fruit and scatter the zest on top.
Refrigerate until served.