Recipe Mini Easter jelly pavlovas : Easy, Special and Delicious

Recipe Mini Easter jelly pavlovas : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Mini Easter jelly pavlovas. This Recipe Mini Easter jelly pavlovas : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mini Easter jelly pavlovas was necessary 20m, cook 1h and serving 18. Attention: allergies . Without having to wait long, let's just check the Recipe Mini Easter jelly pavlovas

Keep your kiddies entertained with these colourful mini Easter pavlovas!

Mini Easter jelly pavlovas


9 Ingredients












  • 6 egg whites










  • 1/2 tsp cream of tartar










  • 85g packet strawberry jelly crystals










  • 85g packet lemon jelly crystals










  • 85g packet orange jelly crystals










  • 600ml thickened cream










  • 2 tsp icing sugar, plus extra to serve










  • 1/2 cup frozen raspberries, thawed










  • 2 x 125g packets candy coated Easter eggs, to decorate









  • Select all ingredients










3 Method Steps








  • Step 1


    Arrange 3 racks in the oven (see notes). Preheat oven to 120C/100C fan-forced. Grease 3 large baking trays. Line with baking paper.







  • Step 2


    Using an electric mixer, beat 2 egg whites, pinch of cream of tartar and strawberry jelly crystals together for 5 to 6 minutes or until mixture is thick and glossy, and jelly crystals have almost dissolved (see notes). Spoon mixture into a large piping bag fitted with a 1.5cm fluted nozzle. Pipe mixture, about 9cm in diameter and 6cm apart, onto 1 prepared tray to form meringue nests. Repeat process using lemon jelly crystals and then orange jelly crystals. Bake for 1 hour or until slightly firm to touch, but not browned (meringues will be sticky, but firm up on standing). Turn oven off. Cool in oven with door slightly ajar for 20 minutes.


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    How to separate the egg white and the egg yolk









  • Step 3


    Using an electric mixer, beat cream and icing sugar until just-firm peaks form. Fold in raspberries. Top nests with cream and Easter eggs. Dust with extra icing sugar. Serve.



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