Salted Caramel Mini Pavlova

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 90°C (194°F).

In a clean bowl, beat 100 g of egg whites with a pinch of salt and 1 tsp of lemon juice until white, fluffy, and at stiff peaks.

Gradually add 200 g of powdered sugar while continuing to beat until the mixture is glossy and stiff peaks form.

Spoon or pipe the meringue mixture onto a baking sheet lined with parchment paper, forming small nests.

Bake the meringues at 90°C (194°F) for 1.5 to 2 hours until they can lift off the parchment easily.

In a saucepan over medium heat, melt 200 g of sugar until it turns amber, stirring constantly.

Carefully pour in 120 ml of hot heavy cream while stirring constantly (it will bubble).

Add 50 g of butter and 1/2 tsp of sea salt to the caramel mixture and let it cool.

In a separate bowl, beat 150 g of cream cheese with 30 g of powdered sugar until smooth.

In another bowl, beat 150 g of heavy cream until thick and stable, being careful not to overwhip.

Once the meringues are cool, fill each nest with the whipped cream mixture and drizzle with the salted caramel.

Garnish with any nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens