Mini pavlovas with freshly whipped cream & berries
A pavlova is a stiff meringue dessert. You can make one giant one, or minis, like I did here. I love them with any fruit: nectarines, peaches, strawberries, boysenberries.
They look so impressive but they are really quite simple.
XO, km
THE DISH:
Mini pavlovas with freshly whipped cream & berries | serves 6-8
THE STUFF:
4 egg whites
Pinch of salt
1 cup sugar
1 tsp corn starch
2 tsp white vinegar
1 tsp pure vanilla extract
Freshly whipped cream
2 pints raspberries
2 pints blueberries
THE HOW-TO:
Preheat the oven to 250°F. Line a baking sheet with parchment paper. Using a 3-inch round cookie cutter, draw circles to use as a guide (see picture). Set aside.
In a stand up mixer with whisk attachment, beat egg whites with salt until soft glossy peaks form. With mixer running, slowly add the sugar in three additions and whisk until stiff peaks. Add the corn starch, vinegar and vanilla and fold in by hand. Mound the meringue onto each circle and bake in the oven for one hour. Turn the oven off and let the meringue sit in the oven until completely cooled, about an hour.
Top with whipped cream and berries and enjoy!
P.S. meringue is not meant to have any color, as mine do. Confession: I forgot they were in the oven. Spoiler: my kids devoured them anyway. Plot twist: they weren’t perfect; no one cares! Sugar = happy.