Halloween Mini Pavlovas
with cream cheese and pumpkin jam
Ingredientes
Mini Pavlovas
- 4 egg whites (at room temperature)
- pinch fine salt
- 140 g white sugar
- 140 g powdered sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
Frosting
- 270 g cream cheese
- 100 g unsalted butter
- 50 g powdered sugar
- 1 tsp vanilla essence
- 280 g pumpkin and walnut jam
- chopped walnuts
Preparação
Mini Pavlovas
- Grease a tray and line it with parchment paper. Preheat the oven to 200 º C.
- In the mixer, beat the egg whites with a pinch of salt until they reach stiff peaks.
- One spoonful at a time, add the sugar to the egg whites. Keep beating until it is fully incorporated, creating a meringue.
- Mix the powdered sugar with the cornstarch. Slowly add this mixture to the meringue, the same way you did in the previous step.
- Lastly, pour in the vinegar and beat a little more. The meringue should be completely smooth, without any bits of undissolved sugar.
- With a piping bag, pipe 9 mini pavlovas about the same size on the tray you prepared.
- Place the tray in the oven and immediately lower the temperature to 120º C. Bake for about 1 hour. Then, turn off the oven and let the pavlova cool down inside it for at least another 2 hours.
Frosting
- Beat all the ingredients in the mixer until you have a smooth and firm frosting.
- Add a bit of pumpkin jam in the center of each pavlova.
- Decorate each pavlova with the frosting and top with a bit of jam and walnuts.