Mini Pavlovas with Whipped Cream and Berries
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 88.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 14.4 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
View full nutritional breakdown of Mini Pavlovas with Whipped Cream and Berries calories by ingredient
Number of Servings: 16
Ingredients
-
4 large egg white(s)
1 pinch table salt
1 1/4 cup(s) sugar, superfine variety
2 tsp cornstarch
1/4 tsp vanilla extract
1 tsp vinegar
3 1/4 oz aerosol whipped cream
1 cup(s) strawberries, chopped
1 cup(s) fresh blueberries
Directions
Preheat oven to 350°F. Line two baking pans with parchment paper. Rub some vinegar on inside of a mixing bowl.
Add egg whites and salt to prepared bowl. Using an electric mixer, beat egg whites on medium until stiff peaks form (they should hold stiff peaks when you pull the beaters straight up), about 2 to 3 minutes. Slowly add sugar, beating constantly, until mixture is thick and meringue-like. Sprinkle top with cornstarch, vanilla and vinegar; fold in to combine.
Using a 1/4-cup measuring cup, spoon 16 even circles of meringue onto prepared pans (8 per pan). Using a teaspoon, make a slight nest-like indentation in center of each pavlova. Place pans in oven and reduce oven temperature to 300°F; bake for 30 minutes. Turn oven off and leave pans in oven for 30 minutes more. Remove pans from oven and let pavlovas cool completely on pans.
When ready to serve, squirt 2 tablespoons whipped cream into center of each pavlova; top each with 1 tablespoon each strawberries and blueberries. Yields 1 pavlova per serving.
Serving Size: 16 pavlovas
Number of Servings: 16
Recipe submitted by SparkPeople user SHAYBAY09.
Add egg whites and salt to prepared bowl. Using an electric mixer, beat egg whites on medium until stiff peaks form (they should hold stiff peaks when you pull the beaters straight up), about 2 to 3 minutes. Slowly add sugar, beating constantly, until mixture is thick and meringue-like. Sprinkle top with cornstarch, vanilla and vinegar; fold in to combine.
Using a 1/4-cup measuring cup, spoon 16 even circles of meringue onto prepared pans (8 per pan). Using a teaspoon, make a slight nest-like indentation in center of each pavlova. Place pans in oven and reduce oven temperature to 300°F; bake for 30 minutes. Turn oven off and leave pans in oven for 30 minutes more. Remove pans from oven and let pavlovas cool completely on pans.
When ready to serve, squirt 2 tablespoons whipped cream into center of each pavlova; top each with 1 tablespoon each strawberries and blueberries. Yields 1 pavlova per serving.
Serving Size: 16 pavlovas
Number of Servings: 16
Recipe submitted by SparkPeople user SHAYBAY09.