Mini Pavlovas
These Mini Pavlovas are a delightful dessert, featuring crisp meringue nests topped with whipped cream and fresh fruit!
Servings: 4 servings
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- fresh fruit (e.g., strawberries, kiwi, passionfruit, blueberries)
- whipped cream
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and set it aside.
- In a clean mixing bowl, add the room temperature egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
- Once frothy, gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture is glossy and stiff peaks form.
- Gently fold in the white vinegar, vanilla extract, and cornstarch using a spatula. Be careful not to deflate the meringue.
- Using a spoon or a piping bag, dollop or pipe the meringue onto the prepared baking sheet, forming small nests with a slight dip in the center for the filling.
- Bake the pavlovas in the preheated oven for about 1 hour and 15 minutes, or until they are dry to the touch and can be easily lifted off the parchment paper.
- Turn off the oven and leave the pavlovas inside with the door slightly ajar for an additional hour to cool completely. This helps prevent cracking.
- Once cool, gently remove the pavlovas from the parchment paper. Fill each nest with whipped cream and top with your choice of fresh fruit.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
Notes
- Prepare meringue nests a day in advance and store in an airtight container.
- Wait to add toppings until serving to prevent sogginess.
- Experiment with different fruits for varied flavors and presentations.