Relax and have fun this week by making the best Pavlova recipe in the world – Pavlova Oreo Mini Joy.

Hello my dear readers,

Are you ready to relax and enjoy the best Pavlova recipe in the world called Pavlova Oreo Mini Joy.

Yes, yes and yes.

OK, I can hear you.

Mini Pavlova was my first recipe or I like to call it: Blast from the past.

And who doesn’t need “blast from the past” right now?

I know we all do.

So, let’s relax and have fun.

DESCRIPTION

Pavlova recipe is gluten free, easy to make and full of flavor. It is like a soft pillow covered with whip cream and your favorite fruits. And who doesn’t want the gluten free, joy to eat … Don’t answer. I can hear you.

Before we start making it, please read the tips and techniques below. It is super important if you want this recipe to be the SUCCESS!

Tips and Techniques

1.Make sure everything that touches your egg whites is clean and dry.

Wipe your mixing bowl and whisk attachment with vinegar.

2. Whipping the egg whites – starting slowly and then increasing the speed while beating your whites will maximize the volume.

3. Adding the sugar – add 1 tablespoon at a time (very important)

4.Make sure your eggs are at room temperature.

5.Storage – cover tightly at room temperature for up to 2 days.

Now you are ready….

How to make Pavlova Oreo Mini Joy

Ingredients

2 egg whites

1/2 cup sugar (95 gr sugar)

3 TBSP grounded Oreo

1/2 TBSP cornstarch

1/2 tsp vinegar

Filling

1 cup heavy cream

1 tsp whipped cream stabilizer

fruits: blueberries, raspberries, oranges, kiwi…

Oreo cookies

INSTRUCTIONS

Preheat the oven to 265 F.

Line a baking sheet with parchment paper. Set aside.

Mix sugar and cornstarch.

In a large bowl, beat the egg whites and vinegar until foamy. Remember start mixing slowly and then increase the speed.

Your next step is to add sugar and cornstarch very slowly. I add TBSP by TBSP.

Beat for about 5 to 6 minutes or until form stiff peaks.

Add grounded Oreo and stir using a silicone spatula.

Then using a ice cream scoop create 8 mini Pavlovas.

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Be sure to leave 2 to 3 inches space between Pavlovas.

Important: INDENT the center with a spoon. (it is the space for the heavy cream in the future)

Bake at 265 F for 60 minutes. Let it cool completely.

Filling: Whip heavy cream and whipped cream stabilizer until done. (3 to 5 minutes)

Spread 1 TBSP of whipped cream on each Pavlova Oreo. Top with crushed Oreos and your favorite fruits.

Enjoy and share.

To print this recipe, please check the box below.

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CONCLUSION

Pavlova is a meringue-based dessert from Australia. The ingredients are very simple.

Egg whites, sugar, heavy cream, fruits, cornstarch, vinegar…

You don’t need flour for this recipe so it is gluten free.

It is named after the Russian ballerina Ana Pavlova.

I hope you will love this recipe.

Other Links

Chickpea Whipped Cream-Yes You Can

Rigo Jancsi – Escape to Hungarian Chocolate Cake

Chestnut Tunnel Cake-Let there be light

Healthy Baking Soda Lemonade – Feel Great

Chestnut Praline Latte-Save Big Now

Chocolate Croissants Cake-Third Eye Awakening

English Muffin French Toast – Be Inspired

HOW TO SERVE if you have an extreme personality?

-add caramel, icing sugar, chocolate….

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from your baking dreamer or time traveler

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See you soon…

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