Matcha mini pavlova is filled with lychee & mixed berries curd, whipped cream and fresh berries. They are so delicious and out of the earth!

Mini Matcha Pavlova

• 100g egg whites
• 200g caster sugar Judee’s from Scratch
• 3g matcha powder from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• 3g egg white powder (optional) from Judee’s from Scratch

Steps

1. Pre-heat the oven to 200 degrees.
2. Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them and get all of the ingredients ready. Prepare a large piping bag, fitted with a large tip. I used 1M and 6B/8B.
3. Line two baking sheets with silicone mat or parchment paper. If you are using a template, you can put them underneath the mat or parchment paper now.
4. Measure out all of the ingredients using a scale.
5. In a mixing bowl, whisk the sugar, dried egg white powder (if using), and egg white. Using a double boiler method, place the bowl over a pot with water. Make sure the bottom of the bowl does not touch the water. Add the egg whites to the sugar and whisk the mixture until frothy. Use your finger to touch the mixture and you should not be feeling any sugar in it, which means the sugar is completely melted and ready for next step.
6. Transfer the sugar mixture to the bowl of a stand mixer. With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium-low (KitchenAid speed 4). Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed medium-high (KitchenAid speed 6) and whisk for a few minutes. Then mix it at high speed 8 for about eight minutes. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
7. Add in matcha powder and mix it in low until it is incorporated
8. When ready, transfer the meringue to the piping bag.
9. Pipe large and tall meringue shells about 2 to 3 inches in diameter.
10. If you are using a template, do not forget to remove it, which you can take it out in this step.
11. Bake for 60 minutes on the middle rack. Meringues are ready when you slightly push on them and they do not move or wiggle. If they are wiggling, bake few more minutes.
12. Allow the meringues to fully cool off before removing them from silicone mats or parchment paper. They can be eaten immediately or store in an airtight container in a dry cool place for up to a month.

Whipped Cream

• 2/3 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar

Steps

1. In a stand mixer bowl, combine cold heavy cream, and powdered sugar
2. Whip with a whisk until it reaches stiff peaks. Don’t walk away because it is a very fast process and it is very easy to overwhipped.

Assemble

1. Fill the middle of the mini pavlova with Umikah Lychee & Mixed Berries Curd (promo code “SUGARTREATS1” to get 10% off on your order). Place the whipped cream in a piping bag. Pipe the whipped cream on top of the pavlova and decorate with fresh berries on top.
2. Keep the pavlova in the fridge for up to 3 days because of the whipped cream would turn bad easily. Pavlova without filling can be stored in an airtight container in a dry cool place for up to a month.

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