Mini pavlova with strawberry rhubarb compote & berries

#Minipavlova #pavlova #Meringue
This pavlova dessert is gluten-free and dairy-free🙂
Timestamps
Pavlova meringue: 1:07
Baking mini pavlova: 3:06
Strawberry rhubarb compote: 4:20
Pavlova troubleshooting: 5:50
Pavlova meringue
150g Egg whites
250g Fine caster sugar
6g White vinegar
5g Cornflour
Strawberry rhubarb compote
200g Rhubarb
300g Strawberry
80g Sugar
1 Vanilla pod
If using a combi oven try 110c 45-50 mins
Also if you guys have trouble with sugar not dissolving properly, add a teaspoon of water after all the sugar is added and keep whisking until smooth.

[@earlysupporters]

You are a genius. You definitely became my favourite baking channel 😌

[@shikinsaerah]

Finally...I found someone who show how to make the most beautiful & neat pavlova. Tqvm for your tutorial ❤️

[@yolandamarrero2742]

Excelente video, muy bien explicado.🥰🥰

[@admcmlxxii2662]

Complimenti!!!

[@delilahboa]

Looks delicious, I’ve learnt a few things too, thank you x

[@Bennysbaked]

You're welcome!

[@HulyannGunlugu]

Ellerinize emeğinize sağlık çok güzel görünüyor zevkle izliyorum 💐

[@Bennysbaked]

çok teşekkür ederim!

[@themughlaikitchen-RecipesVlogs]

Fantastic recipe 👍 stay connected 😊

[@wiltmarlonelao]

This video is really informative and perfect for reference. I especially appreciate the troubleshooting portion of the video. I do have a few questions which I hope you can answer: 1) I heard that cream of tartar should be used for the meringue, but I'm not entirely sure what it is for. What are your thoughts on this? 2) In the event I want to make a sugar-free variant, how would I stabilize the meringue? 3) Why do you suggest to use caster sugar? What's the effect of using confectioner's sugar or just regular sugar? From what I know, there are other kinds of meringues with different properties. I'd love to see you make all the basic variants. I really hope your channel becomes a success.

[@Bennysbaked]

HI 1. Cream of tartar is an acid-specifically, tartaric acid. It's a byproduct of wine production. It serves the same purpose as lemon jus or vinegar. All three are totally substitutable! 2. Sugar-free meringue usually uses some type of powder sweetener, you might want to add a bit more lemon jus or cream of tartar in order to aerate eggwhites properly. 3. caster sugar is fine and easier to dissolve, so it reduces the chance of having undissolved sugar in your pav, and also overwhipping. 4. I'll certainly add those to my planning list! And thank you again for your support!!

[@anharzido5785]

​@@Bennysbaked🥰Two years have passed today. You haven't provided us with a new merang, I hope you are well

[@Aprilbakes_sg]

Beautiful ❤️❤️❤️

[@Bennysbaked]

Thank you! :)

[@scent007]

Absolute perfection 🤤🤤🤤

[@Bennysbaked]

Thank you 😀

[@scent007]

@@Bennysbaked I'm binge watching your videos from how beautiful they are. Bad thing not many there

[@Bennysbaked]

@@scent007 New video coming soon! Sorry I've been busy working, I'll try to upload more often!

[@scent007]

@@Bennysbaked already pressed the notification 🔔. Take your time ❤️

[@rikofuji]

First time I made these it was crunchy and chewy at the same time. Had no idea what went wrong. Maybe I'll try again using your recipe!

[@Bennysbaked]

Let me know how it goes!

[@abigor315]

What is this music man!!! Love it!

[@Bennysbaked]

Birocratic - Handsome People🙂

[@mannequin12]

I baked mine for 110c fan forced oven for 50 mins, but mine wasn’t even fully cooked. Had to increase another 15 mins baking time then they were crusty enough. They were still soft & sticky at first when 50 mins ended.

[@Bennysbaked]

Different oven can bake differently, adjust baking time according to your home oven🙂

[@jocelynchang8447]

So, do I have to cool them down in the oven or take them out right away ?

[@Bennysbaked]

Cool down a little bit before taking out

[@missdigioia]

Can these be made the day before store them in an air tight container and assemble before serving? Tfs

[@Bennysbaked]

Absolutely! You can also store them in freezer for longer period.

[@carolinaerre6759]

Hi Chef, if you make these in advance, how you keep them? In the fridge? Thanks!

[@Bennysbaked]

In an airtight container, or you can freeze them!

[@kasiaadniak1505]

@@Bennysbaked but how you defrost them to let meringue dry and crunchy?

[@Bennysbaked]

@@kasiaadniak1505 just take them out and keep in room temperature, if your pavs were made correctly they will still be crispy like just out of oven.

[@julian3274]

Holyshit thank you always had sugar syrup problem

[@anishakurniati4312]

My oven does not have a fan. Should it still work?

[@Bennysbaked]

Yes but the baking time will increase by a lot

[@harrymalm]

0 dislikes. COINCIDENCE? I THINK NOT!

[@Bennysbaked]

🤣🤣

[@adinahbudin8390]

i don’t know why when i oven my meringue it melted, sometime the meringue still sticky after 2 hrs oven and when i mixing the ingredients it show small bubble not shine or glossy. sorry, my english so bad 😅 i hope you understand

[@Bennysbaked]

Sounds like you overmix the meringue

[@kasiaadniak1505]

Wilton 2A, 1A or 12 Chef?

[@kasiaadniak1505]

Thx

[@kasiaadniak1505]

Wilton 1A, 2A or 12 Chef?

[@Bennysbaked]

2A

[@kasiaadniak1505]

Thx

[@madeline569]

How many does it make

[@Bennysbaked]

It depands on how big you pipe them.

[@benjtoshi1365]

6:57 *bruh*

[@Bennysbaked]

*BRUH*

[@brutalmadness9099]

i tried making meringue cookies and i failed ( sticky after removing from the oven, there were cracks, not smooth). Prolly it is just better if I make pavlova LOL!

[@Bennysbaked]

Sorry to hear that. Sounds like under baked and it was probably too humid in the kitchen!

[@admcmlxxii2662]

Questa potrebbe essere una soluzione kzbin.info/www/bejne/Z5SVnZ-PdqmXkMk