These mini pavlova with kumquats are easy to make and extra delicious with pistachios. Kumquats are a delicious mini citrus variety.
The main thing:
Other stuff:
Made by Véronique
Published at 2021-03-10, this recipe is for 6 people and takes 1 hours 10 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-06-2021
View the original recipe via:
https://ohmydish.com/recipe/mini-pavlova-with-kumquats
Preheat the oven to 110 degrees celsius or 230 degrees fahrenheit. Line an oven tray with parchment paper.
Degrease the bowl and whisk of your stand mixer. The easiest way to this is using a few drops of lemon juice and a paper towel. Add the egg whites to the bowl and beat until soft peaks form.
Gradually add 400 grams of sugar and beat until the egg whites are firm and glossy. Add a pinch of salt and a teaspoon of cornstarch.
Divide the egg whites into 6 heaps on the baking paper, make sure they aren't too thin. Bake them in the preheated oven for about half an hour.
Time depends on your oven, the pavlova is done when the outside is crunchy but the inside is still soft. In principle, it is, therefore, a meringue with a soft inside.
Roughly chop the pistachios and set them aside.
Meanwhile, heat 100 ml of water along with 100 grams of sugar in a small saucepan. Meanwhile, rinse the kumquats and cut them into pieces.
Add the kumquats to the sugar water and let them become syrupy over low heat for about half an hour.
serve the pavlova with the kumquats and some of the syrup and finish with pistachios. Enjoy!