Mini Pavlova

🧂 Ingredients

• 1 ½ cups sugar
• 6 oz egg whites

  6 large egg whites
• 1 ½ teaspoons vinegar
• 1 ½ teaspoon cornstarch
• 1 teaspoon vanilla
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 2 cups seasonal fresh fruit

  strawberries, mango, raspberries blueberries, blackberries, etc.

Instructions

• 1 Preheat oven to 250 degrees F.
• 2 Place a piece of parchment paper on a large baking sheet and set aside.
• 3 Combine egg whites and sugar in the bowl of stand mixer.
• 4 Place the bowl over a saucepan with about 1 inch of water in it. You are making
  a double boiler. The bowl should not be touching the water. Heat the water to
  simmering over medium heat.
• 5 Clip a candy thermometer on the side of bowl. I like a paddle style of
  thermometer, digital also work really well.
• 6 Whisk constantly until temperature of egg whites reach 160 degrees F.
• 7 Remove from pan and put the bowl on your stand mixer.
• 8 Whip with whisk attachment on high speed until stiff peaks form.
• 9 Scrape down sides of bowl.
• 10 Add vinegar, cornstarch, and vanilla.
• 11 Whip until just combined.
• 12 Scoop meringue onto parchment lined baking sheets using a large ice cream scoop
  into 8 even scoops.
• 13 Using the back of a spoon form a divot in the top of the meringue mound. The
  goal is to have more meringue along the edges of the mound and a bit of an
  indent in the center, kind of like a thick bowl with a shallow rim.
• 14 Bake for 50 minutes.
• 15 Turn off oven and crack open the door until the pan is cool, about 2 hours.
• 16 Remove from oven.
• 17 Add the whipped cream, sugar, and vanilla to the bowl of your stand mixer and
  beat on medium to medium high speed until soft peaks form.
• 18 Top each pavlova with a ½ cup fresh whipped cream and then top with ¼ cup fresh
  fruit. Serve right away.

Nutrition Info