Description
Mini pavlovas are light and airy meringue desserts topped with whipped cream and fresh fruit.
Ingredients
Scale
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 2 cups mixed fresh fruit (such as berries and kiwi)
Instructions
- Preheat the oven to 250°F (120°C).
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Add vanilla extract and vinegar, and mix well.
- Spoon or pipe meringue onto a lined baking sheet in small circles.
- Bake for 1 hour, then turn off the oven and let them cool inside.
- Once cool, whip the cream until soft peaks form.
- Top each meringue with whipped cream and fresh fruit.
Notes
- Store meringues in an airtight container.
- Use any fresh fruit you like.
- Make sure no yolk gets into the egg whites for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 150
- Sugar: 15g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini pavlova, dessert, meringue, whipped cream, fresh fruit