Description
Mini pavlova Christmas trees are delightful bite-sized meringue treats shaped like festive trees, topped with whipped cream, pistachios, and vibrant red fruits. Perfect for holiday celebrations, these elegant desserts combine crisp, airy meringue with creamy and crunchy textures for a festive and delicious experience.
Ingredients
Scale
Meringue
- 6 free-range egg whites, at room temperature
- 1 1/2 cups caster sugar
- 1 tsp white vinegar
- 3 tsp cornflour
Garnish and Decoration
- 1/4 cup Sunbeam Australian Pistachios
- Silver cachous
- Raspberries
- Freeze-dried raspberry powder
- Strawberries, to serve
Whipped Cream
- 300ml thickened cream
- 1 tsp pure icing sugar
- 1 tsp rosewater
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 100°C fan-forced (120°C conventional). Grease two large oven trays. Place two sheets of baking paper on the trays, and on each sheet, mark four 4.5cm circles spaced apart. Turn the sheets so the marked side is down against the tray.
- Make the Meringue Mixture: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the caster sugar one tablespoon at a time, ensuring the sugar dissolves completely before adding more. Once all sugar is incorporated, mix in the white vinegar and cornflour. Continue beating until the mixture is glossy and well combined.
- Pipe the Meringue Trees: Transfer a quarter of the meringue mixture into a large piping bag fitted with a 1cm plain nozzle. Using the circles as a guide, pipe small mounds of meringue onto the prepared trays. Place the remaining meringue into a second piping bag fitted with a 0.5cm fluted nozzle. Beginning at the base of each mound, pipe three rows of small vertical layers around each mound, forming the shape of a Christmas tree.
- Bake the Meringues: Bake the meringues for 50 minutes to 1 hour, or until the edges are crisp but not browned. Once baked, turn off the oven and allow the meringues to cool inside the oven with the door slightly ajar. This gradual cooling helps prevent cracking.
- Prepare Pistachio Crumbs: Place the pistachios into a small food processor and pulse until you achieve fine crumbs. Set aside for garnish.
- Whip the Cream: Beat the thickened cream, icing sugar, and rosewater with an electric mixer until just-firm peaks form. Spoon a quarter of the whipped cream into a piping bag fitted with a small plain nozzle.
- Decorate the Christmas Trees: Pipe small rounds of whipped cream onto the meringue trees to act as glue for decoration. Adorn the trees with silver cachous, fresh raspberries, and sprinkle freeze-dried raspberry powder over them. Finally, sprinkle the pistachio crumbs on top and serve the pavlova trees along with strawberries and the remaining whipped cream on the side.
Notes
- Ensure egg whites are at room temperature for best volume when beating.
- Use caster sugar for a smoother meringue texture and quicker dissolving.
- Baking at a low temperature prevents browning and preserves the white color of your pavlova.
- Allow the meringues to cool gradually in the oven to avoid cracks.
- For decorative effect, you can substitute silver cachous with edible glitter or other festive sprinkles.
- Serve immediately after assembling to maintain the crisp texture of meringue and freshness of fruits.
Nutrition
- Serving Size: 1 mini pavlova Christmas tree
- Calories: 220
- Sugar: 20g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
