Gluten-Free Individual Pavlovas with Tropical Fruit
By Sam BlockPublished on October 15, 2019
Time
4¼ hours, plus 30 minutes resting
Yield
Serves 6
Ingredients
Meringues and Fruit
4 large egg whites, room temperature¾ teaspoon vanilla extract ¼ teaspoon cream of tartar 1 cup plus 1 tablespoon (7 ounces/198 grams) sugar 1 mango, peeled, pitted, and cut into ¼-inch pieces2 kiwis, peeled, halved lengthwise, and sliced thin1½ cups ½-inch pineapple piecesWhipped Cream
1 cup heavy cream, chilled1 tablespoon sugar 1 teaspoon vanilla extractBefore You Begin
Avoid making pavlovas on humid days or the meringue shells will turn out sticky.
Instructions
- For the meringues: Adjust oven rack to middle position and heat oven to 200 degrees. Line baking sheet with parchment paper.
- Using stand mixer fitted with whisk, whip egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 1 cup sugar and whip until glossy, stiff peaks form, 1 to 2 minutes.
- Using 1/2-cup measure, scoop six 1/2-cup mounds of meringue onto prepared sheet, spacing them about 1 inch apart. Gently make small, bowl-shaped indentation in each meringue using back of spoon. Bake until meringues are smooth, dry, and firm, about 11/2 hours. Turn oven off and leave meringues in oven until completely dry and hard, about 2 hours. (Meringue shells can be stored in airtight container at room temperature for up to 2 weeks.)
- Gently toss fruit with remaining 1 tablespoon sugar in bowl. Let sit at room temperature until sugar has dissolved and fruit is juicy, about 30 minutes.
- For the whipped cream: Using clean, dry mixer bowl and whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk before serving.)
- To assemble, place meringue shells on individual plates and spoon about 1/3 cup whipped cream into each. Top with about 1/2 cup fruit (some fruit and juice will fall onto plate). Serve immediately.
Time
4¼ hours, plus 30 minutes restingYield
Serves 6Ingredients
Meringues and Fruit
4 large egg whites, room temperature
¾ teaspoon vanilla extract
¼ teaspoon cream of tartar
1 cup plus 1 tablespoon (7 ounces/198 grams) sugar
1 mango, peeled, pitted, and cut into ¼-inch pieces
2 kiwis, peeled, halved lengthwise, and sliced thin
1½ cups ½-inch pineapple pieces
Whipped Cream
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Ingredients
Meringues and Fruit
4 large egg whites, room temperature
¾ teaspoon vanilla extract
¼ teaspoon cream of tartar
1 cup plus 1 tablespoon (7 ounces/198 grams) sugar
1 mango, peeled, pitted, and cut into ¼-inch pieces
2 kiwis, peeled, halved lengthwise, and sliced thin
1½ cups ½-inch pineapple pieces
Whipped Cream
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Ingredients
Meringues and Fruit
4 large egg whites, room temperature
¾ teaspoon vanilla extract
¼ teaspoon cream of tartar
1 cup plus 1 tablespoon (7 ounces/198 grams) sugar
1 mango, peeled, pitted, and cut into ¼-inch pieces
2 kiwis, peeled, halved lengthwise, and sliced thin
1½ cups ½-inch pineapple pieces
Whipped Cream
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Why This Recipe Works
The key to this recipe is successfully making the meringues. Individual meringues are easier to shape than one large meringue and easier to serve because there’s no slicing required. We portion out the mixture into small mounds on a baking sheet and use the back of a spoon to create a concave center for holding the whipped cream and fruit. Baking the meringues at 200 degrees for 1½ hours yielded perfectly dry, crisp white shells, but they required gradual cooling off in a turned-off oven to ensure crispness. Adding a tablespoon of sugar to the fruit was necessary to extract some of their juices and create a flavorful syrup that soaked into the meringue and whipped cream. The fruit is the garnish here, so it’s worth taking time to cut it into tidy pieces.
Before You Begin
Avoid making pavlovas on humid days or the meringue shells will turn out sticky.
Instructions
- For the meringues: Adjust oven rack to middle position and heat oven to 200 degrees. Line baking sheet with parchment paper.
- Using stand mixer fitted with whisk, whip egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 1 cup sugar and whip until glossy, stiff peaks form, 1 to 2 minutes.
- Using 1/2-cup measure, scoop six 1/2-cup mounds of meringue onto prepared sheet, spacing them about 1 inch apart. Gently make small, bowl-shaped indentation in each meringue using back of spoon. Bake until meringues are smooth, dry, and firm, about 11/2 hours. Turn oven off and leave meringues in oven until completely dry and hard, about 2 hours. (Meringue shells can be stored in airtight container at room temperature for up to 2 weeks.)
- Gently toss fruit with remaining 1 tablespoon sugar in bowl. Let sit at room temperature until sugar has dissolved and fruit is juicy, about 30 minutes.
- For the whipped cream: Using clean, dry mixer bowl and whisk attachment, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk before serving.)
- To assemble, place meringue shells on individual plates and spoon about 1/3 cup whipped cream into each. Top with about 1/2 cup fruit (some fruit and juice will fall onto plate). Serve immediately.
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