Dessert: Easy Mini Pavlovas - Homemade Meringues Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Beat 6 egg whites on high speed for about 1 minute, or until soft peaks form.

Gradually add 1.5 cups of sugar while the mixer is on, and continue mixing for 10 minutes until the mixture is smooth, glossy, and stiff peaks form.

Fold in 0.5 tablespoons of lemon juice and 0.5 tablespoons of vanilla extract.

Add 2 teaspoons of cornstarch and mix just until well blended.

Transfer the meringue to a pastry bag with a large open star tip (Wilton 1M).

Pipe the meringue onto a parchment-lined baking sheet, starting in the center and working outwards to make a rose shape, building it up.

Use the back of a spoon to create little bowls in the meringue for the cream and berries.

Bake in the oven at 225°F for 1 hour and 15 minutes, then turn off the oven and leave the pavlovas inside for another 30 minutes with the door closed.

Once done, slide the pavlovas off the baking sheet and let them cool completely to room temperature.

Combine 1.5 cups of cold heavy whipping cream with 2 tablespoons of sugar and beat on high speed for about 2 minutes until thick, fluffy, and spreadable.

Pipe generous amounts of the whipped cream onto the cooled pavlovas.

Add a whole bunch of fresh berries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens