Part of why I love this time of year has nothing to do with gifts and everything to do with baked goods and bake-offs especially. I have a killer treat for the work place baking party!
Who doesn’t love a good bake-off? I will tell you, it is those poor suckers who have no idea where to even start to make a cake or pastry. Those are the same people who just go to a bulk store and buy those mini brownies for the party. Fear not baking impaired! I have a recipe that is simple, easy and sure to impress. The pavlova! And not just any pavlova, these are mini holiday pavlovas which means that you don’t need to bring a knife or serve anything to anybody. You just dress them, put them out and watch the crowds swarm (and trust me, swarm they will).
There seems to be some debate over where the pavlova originated. Australians will tell you that they invented this chewy little delicacy but it was, in fact, New Zealand where it first appeared. I should also point out that this is traditionally a summer dessert piled high with fruit and cream and enjoyed in the heat when you want something light. Not one to follow the rules, I decided to dye them green and give them a little festive pizzaz!
While this recipe is certainly easy, it is not quick. Once you bake the little pavlovas, you are going to want to leave them in the oven over night. This ensures that you get the perfect chewy centre. Remember, this is not a meringue, it is a pavlova. So if you are running out the door and suddenly remember that you were supposed to bring something today, you are going to have to pick up those little brownies.
Next time you need a crowd pleasing little holiday treat, give these holiday pavlovas a try! They are light and sweet and anything dyed green is sure to make you smile.
Mini Holiday Pavlovas
An Aussie tradition updated!
- 4 egg whites
- 1 cup sugar
- 1/2 tbsp corn starch
- splash of vanilla
- 1 tsp white vinegar
- green food colouring (the gel works best)
- 1 cup cream
- 3 tbsp jam
- 2 cups of fresh fruit
- Preheat the oven to 250
- Whisk the egg whites until they form soft peaks and then gradually add the sugar until it forms soft peaks and the sugar dissolves.
- Add the cornstarch (making sure to sift it through something to prevent lumps), the vinegar and vanilla and stir to combine.
- Add a little green and mix until you get the colour that you like
- Dollop the mixture onto parchment paper in whatever size you like. This mixture will make 24 small ones.
- Bake for 1 hour and then turn the oven off and leave the pavlovas inside overnight. You read that correctly, just leave them in there overnight with the door closed and the oven off.
- In the morning, you can pack them away in an airtight container and when you are ready you dress them.
- Whip the cream.
- Top the pavlovas with the cream and then the fruit and a few decorative sprinkles if you are so included.
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