en-NavCard-jug-blender-1080x720.jpg

en-navnod-braun-food-preparation-1080x720.jpg

br_en_NavNode_FoodPrep_Node_HB-Attachments_1080x720.jpg

en-NavCard-jug-blender-1080x720.jpg

en-NavCard-food-processors-1080x720.jpg

Background (75).png

Breakfast Series 1

Just what you need. Start your day off right.

Learn More
br_en_NavNode_Breakfast_Node_Water-kettles_1080x720.jpg

en-NavCard-citrus-juicer-1080x720.jpg

br_en_NavNode_Breakfast_Node_Toaster_1080x720.jpg

br_en_NavNode_Breakfast_Node_Spin-Juicers_1080x720.jpg

en-NavCard-steam-generator-irons-1080x720.jpg

Steam generator irons

Save 50% time* for what really matters.

Learn More
en-navnod-garment-care-1080x720.jpg

br_en_NavNode_GarmentCare_Node_Steam-irons_1080x720.jpg

en-NavCard-get-inspired-1080x720.jpg

en-NavCard-hand-blender-attachments-1080x720.jpg

Hand blender attachments & accessories

Experience the versatility

Learn More
en-navnod-recipes-1080x720.jpg

Recipe collection

Fun and simple recipes from Braun.

Learn More
br_en_NavNode_GarmentCare_Node_Garment-steamers_1080x720.jpg

Sanitization function

Kills more than 99.99% of viruses and bacteria¹.

Learn More
br_en_NavNode_Support_Node_Services_1080x720.jpg

en-navnod-more-Braun-products-1080x720.jpg

Discover Braun's hair removal, grooming & skin care products.

Learn More
  1. Back to homepage
  2. Recipes
  3. Mini pavlova with fruit and raspberry-maple-purée

Mini pavlova with fruit and raspberry-maple-purée

Ȑ
Difficulty
ȑ
Time
60 min
&
Author
lorem ipsum

This recipe is prepared with:

Product MultiQuick 7 Hand Blender MultiQuick 7 Hand Blender
MQ7025X

Ingredients

Servings: 4
Makes:
For the pavlovas
5  egg whites
1 tsp. starch
1 tsp. raspberry vinegar
1 tsp. vanilla extract
220 grams sugar
1 pinch of salt

For the purée
250 grams raspberries
5-6 tbsp. maple syrup
1 tsp. lemon zest

To garnish
125 grams berries
1/2 bunch mint
  powdered sugar


Instructions

STEP 1/9

For the pavlovas, preheat the oven to 120°C (upper-lower heat) and line a baking tray with baking paper.

STEP 2/9

Beat the egg whites with salt with Braun’s MultiQuick 7 whisk attachment until stiff.

STEP 3/9

Combine starch and sugar and beat into beaten egg whites for 7-10 minutes.

STEP 4/9

Add vanilla extract and raspberry vinegar and fold in lightly.

STEP 5/9

Divide the egg-white mixture on a baking sheet into eight small cake portions and drape with a spoon a hollow in the centre of each one.

STEP 6/9

Bake in hot oven for about 45 minutes.

STEP 7/9

Then turn off the oven and let the pavlovas cool in oven for 30-60 minutes without opening the oven door.

STEP 8/9

For the raspberry-maple-puree, sort and wash the raspberries and finely mix them with maple syrup and lemon zest using the hand blender shaft.

STEP 9/9

To garnish, sort and wash the berries and top mini pavlovas with raspberry syrup and garnish with berries and mint.


This recipe was prepared using Braun’s MultiQuick 7 (MQ 7025 X).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9135 XI) or MultiQuick 5 Vario (MQ 5207 WH).
  1. Back to homepage
  2. Recipes
  3. Mini pavlova with fruit and raspberry-maple-purée

Mini pavlova with fruit and raspberry-maple-purée

Ȑ
Difficulty
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients

For the pavlovas
5  egg whites
1 tsp. starch
1 tsp. raspberry vinegar
1 tsp. vanilla extract
220 grams sugar
1 pinch of salt

For the purée
250 grams raspberries
5-6 tbsp. maple syrup
1 tsp. lemon zest

To garnish
125 grams berries
1/2 bunch mint
  powdered sugar

This recipe is prepared with: lorem ipsum HB701-MQ7025X
lorem ipsum HB701AN-MQ7025X
lorem ipsum MQ7025X
lorem ipsum HB701AI-MQ7025X
lorem ipsum HB901-MQ9135XI
lorem ipsum 4191-MQ5207WH

Instructions

STEP 1/9

For the pavlovas, preheat the oven to 120°C (upper-lower heat) and line a baking tray with baking paper.

STEP 2/9

Beat the egg whites with salt with Braun’s MultiQuick 7 whisk attachment until stiff.

STEP 3/9

Combine starch and sugar and beat into beaten egg whites for 7-10 minutes.

STEP 4/9

Add vanilla extract and raspberry vinegar and fold in lightly.

STEP 5/9

Divide the egg-white mixture on a baking sheet into eight small cake portions and drape with a spoon a hollow in the centre of each one.

STEP 6/9

Bake in hot oven for about 45 minutes.

STEP 7/9

Then turn off the oven and let the pavlovas cool in oven for 30-60 minutes without opening the oven door.

STEP 8/9

For the raspberry-maple-puree, sort and wash the raspberries and finely mix them with maple syrup and lemon zest using the hand blender shaft.

STEP 9/9

To garnish, sort and wash the berries and top mini pavlovas with raspberry syrup and garnish with berries and mint.

Notes

Loading