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Mini Pavlovas with Candied Kumquats and Raspberries Recipe

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3.9 from 52 reviews

Delight in these elegant Mini Pavlovas topped with luscious whipped cream, vibrant candied kumquats, fresh raspberries, and edible flowers. Crispy on the outside and marshmallow-soft inside, these bite-sized desserts are perfect for special occasions or a sophisticated treat.

Ingredients

Pavlova

  • 100 g Egg Whites
  • 175 g Granulated Sugar
  • 1 teaspoon Corn Starch
  • 1 teaspoon Vinegar

Whipped Cream

  • 120 g Heavy Whipping Cream
  • 1 Tablespoon Powdered Sugar

Assembly

  • 3 Tablespoons Softly Whipped Cream (optional)
  • 1 Tablespoon Candied Kumquats + Drizzle of Syrup
  • Fresh Raspberries, for garnish
  • Edible Flowers/Cornflower Petals, for garnish

Instructions

  1. Prepare Pavlova Base: Preheat your oven to 345°F (175°C) and line a baking sheet with parchment paper.
  2. Dissolve Sugar in Egg Whites: In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over simmering water (double boiler setup), ensuring the bowl’s bottom does not touch the water. Whisk continuously until the sugar dissolves completely and the mixture reaches about 170°F (77°C) and feels warm to the touch.
  3. Whip Meringue: Transfer the warm mixture to a stand mixer with a whisk attachment or use a hand mixer. Beat on medium-high speed until stiff, glossy peaks form and the mixture has cooled to room temperature (approximately 5-7 minutes). Gently fold in cornstarch and vinegar using a spatula for added stability.
  4. Shape Pavlovas: Dab small blobs of meringue in each corner of parchment paper to secure it to the baking tray. Spoon or pipe eight small pavlova nests onto the sheet, then use the back of a lightly damp spoon to create shallow wells in the center of each nest for filling after baking.
  5. Bake and Cool: Place pavlovas in the oven, immediately lowering the temperature to 220°F (105°C). Bake for 1 hour and 50 minutes. After baking, turn off the oven and allow the pavlovas to cool completely inside to prevent cracking.
  6. Make Whipped Cream: In a mixing bowl, beat heavy whipping cream and powdered sugar until soft peaks form, taking care not to overbeat for a smooth, spreadable texture.
  7. Assemble Pavlovas: Top each cooled pavlova nest with softly whipped cream, then garnish with candied kumquats, a drizzle of kumquat syrup, fresh raspberries, and edible flowers or cornflower petals for a colorful, elegant finish.

Notes

  • Gradual cooling inside the oven is crucial to avoid cracks in pavlovas.
  • Ensure egg whites are free from any yolk for best meringue results.
  • Carefully fold in cornstarch and vinegar to maintain the aeration of the meringue.
  • Use a lightly damp spoon when shaping to prevent sticking.
  • Serve pavlovas shortly after assembly to maintain crisp edges and soft centers.

Find it online: https://justsosavory.com/mini-pavlovas-with-candied-kumquats-and-raspberries-recipe/