Description
These mini pavlovas are inspired by Paris. Light and airy meringues are topped with whipped cream and fresh berries.
Ingredients
Scale
- 1 teaspoon vinegar (I used apple cider, but white vinegar works fine too)
- 1 1/2 teaspoons corn starch
- 6 egg whites, room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- Pinch salt salt
- Heavy whipping cream
- Mixed berries, whole or sliced into bite-sized pieces
Instructions
- Preheat oven to 200 degrees, and place rack on lowest position in oven—make sure to leave plenty of room above the rack for the pavlova to rise.
- In a small bowl, whisk together cornstarch and vinegar. Set aside.
- In a stand mixer with the whisk attachment, beat the egg whites on low until foamy. Slowly increase speed to medium and beat until soft peaks form. Add the sugar in small additions with the mixer still running, then beat until stiff peaks form.
- Add the vinegar mixture, vanilla, and salt, and beat on high speed for 4 minutes until meringue is glossy and stiff.
- On a parchment lined baking sheet, scoop out the meringue into balls about the size of a large ice cream scoop. Use the back of a spoon to slightly press it down into a disk shape with a divot in the center. (This is where the cream and berries will go later.)
- Bake in the oven for 90 minutes, then turn off heat, crack the door of the oven so it stays ajar, and allow meringue to sit for an additional hour in the oven so it can dry out. Then, remove from the oven and let sit on the counter until completely cool.
- When ready to serve, whip the cream, then fill each meringue with a dollop of whipped cream and a sprinkling of berries. Eat!
Notes
You can make the meringue in advance and let sit on the counter, lightly covered for a day. Or, transfer to an airtight container and keep at room temp for up to 3 days. Top with cream and berries just before serving.
- Prep Time: 15
- Cook Time: 90
Keywords: mini pavlovas, dessert