Delightful Chocolate Mini Pavlovas with Pistachio Ganache

Written By Sasha Nary

Get ready to wow your taste buds with these Chocolate Mini Pavlovas topped with a luscious Pistachio Whipped Ganache. Imagine biting into a crispy, airy meringue that melts in your mouth, paired with a smooth, nutty ganache that’s just the right amount of indulgent. This recipe is all about precision—measuring in grams might seem extra, but it’s the secret to nailing that perfect texture every time. So, grab your kitchen scale and let’s dive into this delicious adventure together!

Ingredients:

For the Chocolate Mini Pavlovas:

  • 100 g fresh egg whites, at room temperature
  • 200 g super fine or caster sugar
  • 8 g unsweetened cocoa powder

For the Chocolate Pistachio Whipped Ganache:

  • 220 g heavy cream, cold
  • 100 g high-quality milk chocolate
  • 20 g pistachio paste
  • 40 g unsalted butter, at room temperature

You Will Need:

Baking Tools:

  1. Baking Sheet: For placing the parchment paper or silicone mats.
  2. Parchment Paper or Silicone Mats: To line the baking sheet and prevent sticking.

Mixing Equipment:

  1. Stand Mixer: Fitted with a whisk attachment for whipping the meringue.
  2. Mixing Bowls: Heatproof mixing bowls for the meringue and ganache.
  3. Whisk: For whisking the egg whites and sugar over the double boiler.
  4. Hand Mixer or Immersion Blender: For whipping the ganache to a light, airy texture.
  5. Silicone Spatula: For mixing the ganache ingredients and scraping the bowl.

Double Boiler Setup:

  1. Pot: Slightly larger than your mixing bowl for the double boiler method.
  2. Heatproof Mixing Bowl: To place over the pot for melting and mixing the meringue.

Piping and Shaping Tools:

  1. Offset Spatula: For smoothing and shaping the meringues.
  2. Piping Bag: For piping the ganache onto the pavlovas.
  3. Wilton 8B Piping Tip: For creating decorative ganache dollops.
  4. Templates: Either a 3-inch circle template or drawn circles on parchment paper for shaping the pavlovas.

Additional Tools:

  1. Small Pot: For heating the heavy cream for the ganache.
  2. Measuring Cups and Spoons: For accurately measuring ingredients.
  3. Plastic Wrap: To cover the ganache while it refrigerates.
  4. Knife or Chopping Board: For chopping the milk chocolate if not using pre-chopped.

 

Directions:

  1. Prepare the Egg Whites:
  • Start by separating your egg whites from the yolks while the eggs are still cold. Let the egg whites come to room temperature for at least an hour to achieve the best meringue consistency.
  1. Preheat Your Oven:
  • Set your oven to 200°F (93°C). This low temperature ensures that the meringues dry out rather than bake too quickly.
  1. Set Up the Double Boiler:
  • Use a pot that’s slightly larger than your mixing bowl. Fill the pot with a small amount of water and bring it to a simmer over medium-high heat.
  1. Prepare the Meringue:
  • Wipe your mixing bowl and whisk attachment with a bit of lemon juice to remove any grease. Place the egg whites and caster sugar into the bowl and set it over the pot of simmering water. Ensure the bowl doesn’t touch the water.
  • Whisk the mixture continuously for 2.5 to 3 minutes until the sugar has dissolved and the mixture is warm.
  1. Whip the Meringue:
  • Transfer the bowl to your stand mixer and start mixing on low speed for 30 seconds. Gradually increase to medium speed, then stop and add the cocoa powder. Increase to high speed and whip for about 8 minutes. The meringue should be very stiff and glossy; when you pull out the whisk, the peak should just slightly curve.
  1. Shape the Pavlovas:
  • If using a silicone mat, place a 3-inch or larger circle template underneath to ensure uniform sizes. For parchment paper, create templates by drawing circles with a cookie cutter or glass and flipping the paper over.
  • Spoon a large dollop of the meringue onto the templates. Use an offset spatula or spoon to smooth and shape the meringues into round, crown-like forms.
  1. Bake the Meringues:
  • Bake on the middle rack for 60 to 75 minutes. The meringues are done when they are firm to the touch and don’t wobble. If they still move, bake for a few more minutes.
  • Allow the meringues to cool completely on the silicone mats or parchment paper before gently removing them. Store in an airtight container in a cool, dry place for up to a month.

Pro Tip: To keep your parchment paper from sliding on the baking tray, place a small dollop of meringue under the paper before piping.

  1. Make the Chocolate Pistachio Whipped Ganache:
  • Heat the heavy cream until just about to boil. Pour it over the chopped milk chocolate and mix with a silicone spatula until smooth.
  • Stir in the pistachio paste and whip with a hand mixer or immersion blender on low speed. Let the mixture cool to room temperature.
  • Add the unsalted butter and whip again. Cover with plastic wrap directly on the surface of the ganache and refrigerate for at least 8 hours.
  1. Final Touches:
  • Once the ganache has set, whip it again briefly with a hand mixer or immersion blender to achieve a light, airy texture.
  • Fit a piping bag with a Wilton 8B piping tip and fill it with the ganache. Pipe dollops of ganache inside and on top of the cooled chocolate mini Pavlovas.
  • Garnish with roasted or raw pistachios, a dusting of cocoa powder, and edible flowers if desired.

NOTES:

These Chocolate Mini Pavlovas are the perfect balance of crispy, creamy, and nutty. Enjoy them as a sophisticated treat for special occasions or a delightful end to any meal. Check out the additional information below - I hope you find my tips useful!

Tips for Success:

  • Precision is Key: Use a kitchen scale for accurate measurements to ensure perfect results.
  • Room Temperature Ingredients: Make sure your egg whites and butter are at room temperature for optimal texture and consistency.

Troubleshooting Tips:

  • Meringues Wobbling: If your meringues are still wobbly after baking, they need more time in the oven. Bake them a bit longer, but watch closely to avoid burning.
  • Ganache Too Soft: If the ganache is too soft after refrigeration, refrigerate for few more hours until it sets, then whip it briefly to achieve the right texture.

Variations:

  • Flavor Twist: Add a touch of espresso powder to the meringue for a mocha flavor.
  • Nutty Delight: Swap pistachio paste for almond or hazelnut paste in the ganache.

Storing and Serving:

  • Storing: Keep the baked pavlovas in an airtight container at room temperature for up to a month. Ganache can be stored in the refrigerator for up to a week.
  • Serving: Serve the pavlovas within a few hours of decorating for the best texture. If making ahead, assemble just before serving to maintain the crispiness of the meringues.

More Decorating Ideas:

  • Classic Elegance: Pipe the ganache onto the pavlovas and sprinkle with finely chopped pistachios and a dusting of cocoa powder.
  • Fancy Touch: Add edible flowers for a touch of sophistication, or drizzle with a bit of melted chocolate for extra flair.
  • Festive Vibe: Top with colorful sprinkles or a few shavings of white chocolate for a vibrant look.

Pairing Suggestions:

  • With Coffee: These pavlovas pair beautifully with a cup of espresso or a rich mocha.
  • With Dessert Wine: Try serving them with a sweet dessert wine or a fruity sparkling wine for an elegant touch.

Enjoy and happy baking!

Chocolate Mini Pavlovas with Pistachio Ganache

Chocolate Mini Pavlovas with Pistachio Ganache

Author: Sasha Nary of @SashaCakesChicago

Ingredients

For the Chocolate Mini Pavlovas:
  • 100 g fresh egg whites, at room temperature
  • 200 g super fine or caster sugar
  • 8 g unsweetened cocoa powder
For the Chocolate Pistachio Whipped Ganache:
  • 220 g heavy cream, cold
  • 100 g high-quality milk chocolate
  • 20 g pistachio paste
  • 40 g unsalted butter, at room temperature

Instructions

Prepare the Egg Whites:
  1. Start by separating your egg whites from the yolks while the eggs are still cold. Let the egg whites come to room temperature for at least an hour to achieve the best meringue consistency.
Preheat Your Oven:
  1. Set your oven to 200°F (93°C). This low temperature ensures that the meringues dry out rather than bake too quickly.
Set Up the Double Boiler:
  1. Use a pot that’s slightly larger than your mixing bowl. Fill the pot with a small amount of water and bring it to a simmer over medium-high heat.
Prepare the Meringue:
  1. Wipe your mixing bowl and whisk attachment with a bit of lemon juice to remove any grease. Place the egg whites and caster sugar into the bowl and set it over the pot of simmering water. Ensure the bowl doesn’t touch the water.
  2. Whisk the mixture continuously for 2.5 to 3 minutes until the sugar has dissolved and the mixture is warm.
Whip the Meringue:
  1. Transfer the bowl to your stand mixer and start mixing on low speed for 30 seconds. Gradually increase to medium speed, then stop and add the cocoa powder. Increase to high speed and whip for about 8 minutes. The meringue should be very stiff and glossy; when you pull out the whisk, the peak should just slightly curve.
Shape the Pavlovas:
  1. If using a silicone mat, place a 3-inch or larger circle template underneath to ensure uniform sizes. For parchment paper, create templates by drawing circles with a cookie cutter or glass and flipping the paper over.
  2. Spoon a large dollop of the meringue onto the templates. Use an offset spatula or spoon to smooth and shape the meringues into round, crown-like forms.
Bake the Meringues:
  1. Bake on the middle rack for 60 to 75 minutes. The meringues are done when they are firm to the touch and don’t wobble. If they still move, bake for a few more minutes.
  2. Allow the meringues to cool completely on the silicone mats or parchment paper before gently removing them. Store in an airtight container in a cool, dry place for up to a month.
Pro Tip:
  1. To keep your parchment paper from sliding on the baking tray, place a small dollop of meringue under the paper before piping.
Make the Chocolate Pistachio Whipped Ganache:
  1. Heat the heavy cream until just about to boil. Pour it over the chopped milk chocolate and mix with a silicone spatula until smooth.
  2. Stir in the pistachio paste and whip with a hand mixer or immersion blender on low speed. Let the mixture cool to room temperature.
  3. Add the unsalted butter and whip again. Cover with plastic wrap directly on the surface of the ganache and refrigerate for at least 8 hours.
Final Touches:
  1. Once the ganache has set, whip it again briefly with a hand mixer or immersion blender to achieve a light, airy texture.
  2. Fit a piping bag with a Wilton 8B piping tip and fill it with the ganache. Pipe dollops of ganache inside and on top of the cooled chocolate mini Pavlovas.
  3. Garnish with roasted or raw pistachios, a dusting of cocoa powder, and edible flowers if desired.

Recommended Products

Black Cocoa Powder
Stand Mixer
Silicone Spatula
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