Anna Kournikova or Cookies and Cream mini Pavlovas. Bad joke, I know, but it was all that I could come up with today! However, this meringue dessert is simple and delicious. I strayed a little bit and covered it it in crushed oreos instead of the traditional fruit and topped it off with homemade whipped cream.
Other desserts that use the wonderful meringue are my chocolate macarons and cinnamon macarons with pear buttercream frosting.
What is a Pavlova Exactly?
A Pavlova is a meringue dessert with a crisp crust and a soft, light inside. It is traditionally served with whipped cream and fruit. However, many variations have been done over the years which include chocolate ones or the one I created.
It is a popular dessert and part of the national cuisine of New Zealand and Australia. Anna Pavlova was a Ballerina and this meringue was named in honor of her during her tours to both of these countries in the 1920’s. Apparently the two nations are still fighting over who created it!
They can continue to fight and I will continue to make it because it is marvelous! My kids were pleasantly surprised at the texture and compared it to a marshmallow! I love meringue desserts and how light they are, but there is a striking comparison to the freeze dried food that astronauts take to space!
What is the Different between a Pavlova and a Meringue?
A meringue is a mixture of egg whites and sugars. They are French and more crisp all around. A Pavlova is a type of meringue. They are cooked longer and have a more marshmallow center.
How to make the Cookies and Cream Mini Pavlovas
I really loved the simplicity of this dessert. There are only a few steps with a couple of ingredients and then it is done!
To make the pavlovas you put 6 egg whites (room temperature) in your stand mixer. Whisk on medium until the egg whites are frothy. Add in the cream of tartar. Increase the mixer speed to medium-high and beat until soft peaks form. Gradually add in your granulated sugar (1 tbsp) at a time. Beat until glossy and stiff peaks have formed. Place meringue in your large piping bag and pipe large mounds (6 on baking sheet) about 2 in apart. Sprinkle crushed oreos on top.
Bake for an hour at 300 degrees or until firm to touch. Be sure to leave the oven door propped open to allow the pavlovas to cool completely in the oven.
Making the whipped cream and Garnish
Place the heavy cream, confectioner’s sugar and vanilla extract in a large bowl. Beat on medium high until stiff peaks hold. Put oreos in a large bag and crush. Put whipped cream on top and sprinkle with extra oreos.
Cookies and cream mini pavlova
Equipment
- Kitchen aid stand mixer with whisk attachment
- Home Decor
- Measuring cups and spoons
- 2 baking sheets
- Parchment paper
- spatula
- Large piping bag with large round tip
- Non-stick cooking spray
Ingredients
Mini Pavlovas
- 6 large egg whites, room temperature
- pinch of cream of tartar
- 1½ cups granulated sugar
Whipped cream
- 2 cups heavy cream
- 2 tbsp confectioner's sugar
- 1 tsp vanilla extract
Garnish
- crushed oreos
- fresh fruit
Instructions
MIni pavlovas
- Preheat the oven to 300°. Line 2 baking sheets with parchment paper. Lightly grease with non stick cooking spray.
- Using an electric stand mixer with whisk attachment, beat the egg whites on a medium speed until frothy. Add pinch of cream of tartar. Increase the mixer speed to a medium-high and beat until soft peaks form. Gradually add 1 tbsp at a time of the granulated sugar and beat until glossy and stiff peaks form (5-8 minutes). Put meringue in a large piping bag. Pipe mounds about 2 in apart onto baking sheets. You may use spatula to design meringue if desired. Sprinkle with crushed oreos.
- Bake for an hour or until firm to touch. Turn off the oven and prop the oven door open. Allow the mini pavlovas to cool completely in the oven.
Whipped cream
- Place the heavy cream, sugar, and vanilla extract in a large bowl and beat on a medium high speed until it holds stiff peaks.
- Transfer mini pavlovas to a serving platter and then top with whipped cream. Serve immediately or refridgerate for 4 hours.
Notes
- Use whatever type of fruit is in season or your favorite ones to top meringue. You can also use other toppings such as a fruit curd or sauce.
- You can make one large pavlova by drawing a 9 in circle in the middle of your parchment paper.
- Pavlovas can be made up to 4 days in advance as long as it is kept in an airtight container. Once whipped cream is put on top must be eaten within a couple of hours as the meringue will get soft.
Nutrition
Fun Fact of the Day!
If you were to take a taxicab from New York City to Los Angeles, it would cost you $8,325. Who is the hell in their right mind would do that? Hello, a plane ticket is cheaper!
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