Mini Pavlovas with Vanilla Cream and Strawberries
Mini pavlovas with crisp outside, soft center and fresh topping make the dessert table feel more festive right away. This recipe for mini pavlovas with vanilla …
Ingredienser
Instructions
Whip the egg whites until stiff in a clean bowl.
Add the sugar little by little while whipping well between each addition. Continue whipping for about 5 minutes after all the sugar has been added, until the meringue is glossy and firm.
Add white wine vinegar and cornstarch, and whip gently for about 10 seconds until mixed in.
Line a baking tray with parchment paper. Shape small, slightly flat meringue bases with a tablespoon or piping bag.
Preheat the oven to 160 degrees. Place the tray in the oven and lower the temperature to 100 degrees.
Bake the meringue bases for about 90 minutes. Turn off the oven, open the door slightly and let the bases cool in the oven.
Cut the strawberries into pieces.
Top the cooled pavlovas with vanilla cream and strawberries just before serving.
Nutrition per serving
Energi ca. 1415 kcal
Protein 26.4 g
Fett 13.2 g
Karbohydrater 298.6 g
Fiber 6.2 g
Sukker 251.7 g
Salt 1.9 g
Tips & tricks
Store the meringue bases dry and top them just before serving. This helps them keep their crispness, and the strawberries and vanilla cream will not soften the base too early.
Did you know?
Mini pavlovas are practical individual desserts where each guest gets their own meringue base. The crisp base, vanilla cream and strawberries create a classic combination that suits spring and summer especially well. The individual size also makes them easier to serve neatly.
