Meringue Baskets with Strawberries, also known as mini pavlovas, are small desserts made with a French meringue shell filled with cream and diced fresh fruit. Perfect to offer at the end of a meal and for parties and buffets.
This is a single-serving version of the pavlova, a very famous dessert created in the first half of the 20th century in honor of the Russian ballerina Anna Pavlova to celebrate her grace and beauty.
Thus, beauty and sweetness are the characteristics of this dessert, making it perfect for delighting your guests after a lunch or dinner.
Follow my tips to get perfect baskets and fill them as you like.
Let’s see together how to make the Meringue Baskets with Strawberries. Prepare the ingredients and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.76 oz egg whites (at room temperature)
- 1.76 oz granulated sugar
- 1.76 oz powdered sugar
- 2 drops lemon juice
- 3.53 oz whipping cream
- 2 tbsps sugar
- to taste strawberries
- to taste blueberries
- spray gelatin
Tools
- 1 Stand Mixer
- 1 Piping Bag
- 1 Baking Sheet
Steps
Whisk the egg white in a stand mixer for about 1 minute at medium speed. After this time, increase the speed, add the lemon juice, and whisk until the egg white starts forming stiff peaks.
Then, add the granulated sugar and powdered sugar in three batches, continuing to whisk until fully absorbed. Whisk well until you obtain a firm, glossy, and compact mixture: it takes about 5 – 7 minutes.
Preheat the oven to 240°F.
Place parchment paper on the baking sheet and with a piping bag (with a star tip) first make a circle and then the edges, passing twice and leaving a hole in the middle to create a basket.
Bake and leave in the oven for about 50-60 minutes (depending on the size of the baskets). Turn off the oven, slightly open the door, and let them cool down inside. Once cool, you can detach them from the paper without breaking them.
Here are the Meringue Baskets with Strawberries ready. Enjoy your meal!
See you in the next recipe
Storage
I recommend consuming the Meringue Baskets with strawberries on the same day, as they tend to become soft when in contact with cream. However, you can store them, without filling, in an airtight container or a tin box for up to a week and fill them as needed.
Tips and Suggestions
Remember a few things:
– The egg whites should be at room temperature and preferably “aged” at least 2-3 days;
– The bowl and beaters must be dry and clean, without traces of yolk;
– Whisk well, without rushing, otherwise the meringues will remain limp;
– Bake the meringues one tray at a time.
– Before filling, spray a bit of gelatin on the fruit to keep it from turning brown and to make it look glossy.
– Before filling, spray a bit of gelatin on the fruit to keep it from turning brown and to make it look glossy.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR ON INSTAGRAM HERE
Return to the Home Page to read other recipes
