Description
Delightful mini pavlovas with a crisp crust and soft center, topped with fresh raspberries and whipped cream.
Ingredients
Scale
- 4 Egg Whites
- 1 cup Granulated Sugar
- 1 teaspoon White Vinegar or 1 teaspoon Cornstarch
- 1 teaspoon Vanilla Extract
- 2 cups Fresh Raspberries
- 1 cup Whipped Cream
Instructions
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper and draw circles for guidance.
- In a clean bowl, beat egg whites and a pinch of salt until soft peaks form. Gradually add sugar until stiff peaks form, about 8-10 minutes. Add vinegar or cornstarch and vanilla, whip for another minute.
- Scoop or pipe the meringue into prepared circles, creating a slight indentation.
- Bake for 1.5 hours until dry. Turn off the oven, let cool with the door slightly ajar.
- While cooling, whip cream until soft peaks form. Add sugar or vanilla if desired.
- Once cool, dollop whipped cream into the center and top with fresh raspberries and mint leaves.
Notes
Ensure egg whites are at room temperature for maximum volume. Avoid opening the oven during baking to maintain consistent temperature.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pavlova, dessert, raspberry, meringue, whipped cream
