Anna Kournikova or Cookies and Cream mini Pavlovas. Bad joke, I know, but it was all that I could come up with today!
Nevertheless, this meringue dessert is simple and delicious. A traditional pavlova is topped with fresh fruit, but I add cookies and cream to spice things up bit.
Other desserts that use the wonderful meringue are my chocolate macarons and cinnamon macarons with pear buttercream frosting.
Cookies and cream pavlova
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 such as the one I made.
It is a popular dessert and part of the national cuisine of New Zealand and Australia. Anna Pavlova was a Ballerina during the early 1920's and this meringue was named in honor of her. Apparently, the two nations are still fighting over who created the dessert!
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. In addition, the pavlova texture is similar to freeze dried desserts that are becoming increasingly popular.
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.
First, add 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.
Second, 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.
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 desserts
Cookies and cream mini pavlova
- Kitchen aid stand mixer with whisk attachment
- Home Decor
- Measuring cups and spoons
- 2 baking sheets
- Parchment paper
- Large piping bag with large round tip
- Non-stick cooking spray
- 6 large egg whites, room temperature
- pinch of cream of tartar
- 1½ cups granulated sugar
- 2 cups heavy cream
- 2 tablespoon confectioner's sugar
- 1 teaspoon vanilla extract
- crushed oreos
- fresh fruit
- 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 tablespoon 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.
- 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.
- 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.
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!
This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Leave a Reply
You must be logged in to post a comment.