Mini Pavlovas with Blueberries and Pecans
Mini pavlovas with blueberries, cream and pecans give a fresh individual dessert with crisp, soft and creamy contrast. This recipe for mini pavlovas with bluebe…
Ingredienser
Instructions
Place the egg whites in a completely clean bowl.
Whip the egg whites until stiff.
Add sugar little by little and whip well between each addition.
Continue whipping for 5 minutes once all the sugar has been added, until the meringue is glossy and stiff.
Add white wine vinegar and cornstarch.
Whip gently for about 10 seconds, until just mixed in.
Line a baking tray with parchment paper.
Shape small, slightly flat meringue bases with a spoon or piping bag.
Preheat the oven to 160 degrees.
Place the meringue bases in the oven and lower the temperature to 100 degrees.
Bake the bases for 90 minutes.
Open the oven door and let the meringue bases cool completely in the oven.
Whip cream and sugar into a thick cream.
Top the pavlovas with cream, blueberries and chopped pecans just before serving.
Nutrition per serving
Energi ca. 2541 kcal
Protein 27.6 g
Fett 153.9 g
Karbohydrater 269.4 g
Fiber 9.8 g
Sukker 235.0 g
Salt 1.9 g
Tips & tricks
Coarsely chop the pecans and sprinkle them on at the end. This preserves their crunch and gives clearer texture against the cream.
Did you know?
Mini pavlovas with blueberries and pecans give individual desserts with a clear contrast between sweet, fresh and crisp. Blueberries add mild acidity and color, while pecans bring nutty crunch. The portion format makes them practical for guests because each dessert can be topped individually.
