Little Pavs With Syrupy Mandarins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 250°F and line a baking sheet with parchment paper.
• STEP 2.In a clean mixing bowl, beat egg whites until stiff peaks form.
• STEP 3.Gradually add sugar and continue beating until the mixture is glossy and holds its shape.
• STEP 4.Spoon the mixture onto the prepared baking sheet, forming small pavlova shells.
• STEP 5.Bake for 1 hour or until the pavlova shells are crisp and dry.
• STEP 6.While the pavlova shells are baking, prepare the syrupy mandarins by combining mandarin segments, sugar, and water in a saucepan.
• STEP 7.Simmer over low heat until the mandarins are soft and the syrup has thickened.
• STEP 8.Remove the pavlova shells from the oven and let them cool completely.
• STEP 9.To serve, place a pavlova shell on a plate, top with whipped cream, and spoon syrupy mandarins over the cream.
• STEP 10.Garnish with fresh mint leaves, if desired.
• STEP 11.Serve immediately and enjoy!

Cooking Tips

• Make sure the mixing bowl and beaters are clean and free of any grease to ensure the egg whites whip up properly.
• Be patient when beating the egg whites and sugar mixture, as it may take some time to reach stiff peaks.
• You can make the pavlova shells in advance and store them in an airtight container for up to 2 days.
• The syrupy mandarins can also be prepared in advance and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the pavlova shells in an airtight container at room temperature.
• Serve the Little Pavs With Syrupy Mandarins immediately after assembling to maintain the crispness of the pavlova shells.
• Leftover syrupy mandarins can be used as a topping for pancakes, waffles, or yogurt.