These gluten-free Mini Pavlova Bites are perfect little meringues which have been filled with lemon and blueberries or raspberry and pistachio. Being little more than bite size they are perfect for parties.
Party time is the perfect time for a treat and one of my all time favourite treats is meringue, fruit and cream in some form or another.
These mini pavlovas bites are pretty and perfect for parties. They might not be exactly bite-size (unless you have a very large mouth) but they are still small enough to pick up and eat in a couple of bites which makes them perfect for finger food to pass around at a party.
The recipe will make about 24–26 meringues depending on the size you pipe them and in this recipe, I have given the choice of two fillings: Raspberry and Pistachio or Lemon and Blueberry so you can choose your favourite.
Or for larger gatherings, you could double up the meringue and serve both. The meringue nests can be made ahead of time ( a week or longer if stored in an airtight container in a cool dry place).
The fillings only take a few minutes to knock up and the mini pavlovas are best filled just an hour or so before required so that the meringue keeps its crispness.
Making the Mini meringues
To make the meringue whisk the egg whites until standing in stiff peaks. Make sure the bowl and whisk are scrupulously clean, any grease will reduce the volume of the whisked egg whites or even prevent them from whisking up at all. This is also why it is essential not to get any of the yolk into the mixture when separating the eggs.
Next add the sugar slowly, a spoonful at a time whisking all the time. Once all the sugar is added contune whisking until you have a thick glossy meringue.
For these I have piped them with a star nozzle, making a round of meringue about 5cm (2in) across. I then used the back of a teaspoon to hollow out the centre slightly.
If you don't have a piping bag or just can't be bothered to pipe them, you could make the mini pavlovas by placing spoonfuls of the meringue onto the baking sheet and hollowing out the centre slightly instead. Allow a little room for them to expand slightly.
It is important that you do not open the oven door until they have dried out. Bake on a low temperature for 20 minutes then turn the oven off and leave the door closed for at least 2 hours for the meringues to dry in the heat of the cooling oven.
Raspberry and Pistachio Mini Pavlova Bites
The filling is made by mashing a few raspberries with a little icing sugar which is then folded into lightly whipped cream. I like to add a small splash of booze to the raspberries when mashing, an orange flavoured liqueur works well or even a splash of gin or brandy.
If you prefer you can push the raspberries through a sieve to remove the seeds but I find its not necessary and quite like having a few large chunks of raspberry throughout the cream rather than it being completely smooth but this is just my personal preference.
Whether you use a chunkier mixture or a smooth mixture, do not over fold the mixture into the cream, it looks prettiest marbled through.
To complete, the raspberry cream is then spooned on top of the meringue and topped with a whole raspberry and a sprinkling of pistachio nuts.
Lemon and Blueberry Mini Pavlova Bites
The cream for these is made by folding lemon curd through lightly whipped cream. Again do not over fold so that you have a marbled effect.
Choose a good quality lemon curd and if it is very thick, stir a little before adding to the cream to loosen. Top the pavlovas with a few blueberries.
Mini Pavlova Bites Step by Step
Mini Pavlova Bites
- electric whisk
- baking sheet
- parchment or baking sheet liner
- piping bag
- star nozzle
- 2 large egg whites
- pinch salt
- 125 g (4oz) white caster sugar
Lemon and Blueberry Filling
- 200 ml double cream (heavy cream)
- 4 tablespoon lemon curd
Raspberry and Pistachio Filling
- 200 ml double cream (heavy cream)
- 100 g (3½oz) raspberries plus extra to decorate
- 1 tablespoon icing sugar
- 1 tablespoon orange flavoured liqueur (optional)
- 1 – 2 tablespoon pistachios chopped
- Preheat the oven to 140℃ (120℃ fan)/275°F/gas mark 1. Line a baking sheet with baking parchment or a reusable baking liner.
- Using an electric whisk, whisk 2 large egg whites with a pinch of salt until standing in soft peaks. Gradually add 125g (4oz) caster sugar a spoonful at a time and continue whisking until all the sugar has been added and the meringue is thick and glossy.
- Spoon the meringue into a piping bag itted with a star nozzle and pipe about 24-26 cicrle of meringue about 5cm (2in across). Make a small dip in the centre of each with a teaspoon.
- Place the meringues in the oven and reduce the oven temperature to 120℃ (1o0℃ fan)/250°F/gas mark ½. Bake for 20 minutes. Turn off the oven and do not open the door. Allow the meringues to continue to dry out in the cooling oven for at least 2 hours.
To make Lemon and Blueberry mini Pavlova Bites
- Lightly whip 200ml (7floz) double cream until just standing in soft peaks. Fold in 4 tablespoon lemon curd and marble through the cream. Fill the pavlovas and top each with a few blueberries.
OR To make Raspberry and Pistachio Mini Pavlova Bites
- Mash 100g (3½oz) raspberries with 1 tablespoon icing sugar and 1 tablespoon orange flavoured liqueur (if using) with a fork. Fold into 200ml (7floz) lightly whipped double cream.
- Spoon onto the mini pavlovas and top with a fresh raspberry and chopped pistachios.