THE FESTIVAL CARNET
Mini Christmas Tree Meringue Pavlovas
Three small discs of meringue superimposed with chantilly, accompanied by red fruits for six fir pavlovas.
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The 3D shape comes from three meringue discs of decreasing sizes. Each small fir tree remains low, around 7 to 8 cm, and holds thanks to small touches of cream. These are seemingly light individual desserts, not a large meringue sculpture.
Prepare the meringues in advance in the dry, then mount the fir trees just before serving. The red fruits are placed at the foot and not locked between floors, to limit moisture and slippage. The white finish is enough to evoke snow.
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The preparation step by step
Draw the benchmarks
On the back of the baking paper, draw six circles of 6 cm, six 4.5 cm and six 3 cm. Turn the paper so that the pencil does not touch the meringue and place it on the plates.
Preheat slowly
Set the oven to 90°C rotating heat. Check that the two baking tray can cook with a space for air. If not, prepare two batches without letting the meringue wait too long.
Make the whites foam
Pour 90 g of whites into a clean, dry bowl with no trace of yolk. Whisk at medium speed until a white and flexible foam is obtained.
Add sugar gradually
Pour 180 g of sugar in six times, whisking between additions. Add the lemon and continue until a shiny meringue sticks to the whisk. Rub a small amount between two fingers: the grains must be almost imperceptible.
Shape the discs
Pipe eighteen discs on the markers, spiral, about 1 cm thick. Finish the six smaller ones with a small tip. With a spoon, you can spread slightly irregular discs.
Dry the meringues
Bake for about 90 minutes. The discs should peel off from the paper and be dry outside, without browning. If the underside still sticks, extend by fifteen minutes while monitoring.
Cool to dry
Turn off the oven and let the meringues cool for an hour inside, slightly open door. Then gently peel them off and keep them in an airtight box until they are assembled.
Prepare cream and fruit
Carefully dries the red fruits. Whisk 250 ml of cold cream with 20 g of icing sugar and vanilla up to stable grooves, without going up to a grainy texture.
Stack the small trees
Place a 6 cm disc on each plate. Add a small spoon of Chantilly in the center, then a 4.5 cm disc, a second touch of cream and the small pointed disc of 3 cm. Centers the floors and avoids exceeding 8 cm high.
Add fruit and serve
Spread 180 g of red fruits at the foot of the six fir trees, or 30 g per plate. Serve immediately to keep the discs crispy. Any remaining cream can be offered in a small bowl.
Conservation. Keep meringues alone for up to three days in a dry, airtight container. Keep the cream in the refrigerator and use it within 24 hours. Assemble just before serving; garnished pavlovas soften quickly.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Stability
A small amount of cream in the center is enough. Too much cream or fruit between the discs make the mounting slippery.
Humidity
Do not store dry meringues in the refrigerator. The wet cold makes them stick.
Questions Before You Start
Is this a 3D meringue tree decor?
Yes, the three discs create a small edible volume. To use it in decor, assemble it only in service and keep the height modest.
Can I make one big tree?
This recipe is sized for six small stable montages. A large stack requires other diameters, another cooking and more support.
Can I use frozen fruit?
They release a lot of juice. Defrost them and drain them separately, then serve them next to each other at the last moment.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
For fresh fruit, you can replace raspberries with the same weight of strawberries cut into small pieces and well drained. This variant does not apply to a gelled puree or jam.
More treats for your Christmas table
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