Find my full size pavlova recipe here: Gradually add sugar, pouring in 1 tablespoon at a time.
Mini Pavlova - Indofood Solutions
Whip on medium or medium high speed until soft peaks start to form.
2 egg mini pavlova. Using a soup ladle, divide the whipped egg white mixture in half and spoon into a circle. Powered by preparation preheat the oven to 160° c. Line a large baking sheet with parchments paper or a silicone baking mat.
In a stand mixer beat egg whites until frothy. Preheat the oven to 177 degrees celsius. Ingredients 3 egg whites 1 pinch cream of tartar 3/4 cup (180 ml) icing sugar
For the pavlova, whisk the egg whites until they form stiff peaks, then gently add in the sugar. Using the back of the ladle, make a little well in the middle. To make the whipping cream:
In a large clean bowl, whip the egg whites until they form peaks. Continue to beat until whites form soft peaks. The meringue that forms will start to look.
You will quickly reduce the oven to 93.