Mini chocolate pavlovas for Easter

The pavlova, I love it and I make it very regularly. Two reasons for that. First of all, it’s good, and even very very good. And then, it’s one of the best ways to use up egg whites that never fail to accumulate in the fridge.

As Easter approached, I wanted mini pavlovas, like a nest. It is a delicacy that can be made with children. They will love preparing them and biting into them afterwards.

The meringue is really very simple to make and it is absolutely unmissable if you know how to take your time. For the filling, I hesitated for a long time between chocolate and… chocolate. We do not redo! I still flavored my ganache with earl gray tea (bergamot black tea). It’s an absolutely delicious little extra, but it’s not essential.
For the final touch, it’s a bit according to your desires and what you have at home. Small colored Easter eggs would be perfect. As I didn’t have any, I took the idea of ​​crispy pearls. You could also put a raspberry on it or roasted hazelnuts in pieces…

Either way, these mini pavlovas will be gone in the blink of an eye.

Mini chocolate pavlovas for Easter:

Meringues:

90g egg whites (3)
160g caster sugar

Put the egg whites in a bowl and beat them with an electric mixer on low speed.
When the whisks start to leave traces, beat a little faster and add the sugar little by little, teaspoon by teaspoon. It’s long, but this way, I guarantee you that the meringue will be perfect.

Put the meringue in a fluted piping bag.

Make small nests on a baking sheet. Start at the bottom, then slightly raise the edges to have a nest. You will do about 16.

Dry the meringues at 100°C for about 1 hour 30 minutes. Leave to cool in the turned off oven.

Ganache:

100g chocolate (64%)
100 g liquid cream
1 earl gray tea bag (optional)
Decorations (crispy pearls, colored eggs, hazelnuts, raspberries…)

Heat the cream without boiling it.
Add the tea bag and steep for 5 minutes.

Remove the tea and pour the still very hot cream over the chocolate in small pieces.
Let stand without touching for 1 minute.
After this time, stir vigorously.

Leave the ganache to cool until it has a texture that is not too runny.
Put in a fluted pastry bag and fill the meringues. With these amounts of ganache, you can fill about 10.
Decorate as you wish.

Leave at room temperature and enjoy during the day.

To finish: the meringue used here is a French meringue. It keeps a soft side which is very pleasant.


Keep it well protected from humidity, in a metal box if you prepare it a little in advance.
The remaining meringues will be perfect for an eton mess like here. Whipped cream, fresh fruit and meringues, and presto, you can kill two birds with one stone (or a few meringues, two desserts!).

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