Mini Pavlova
Delicious Mini Pavlovas with airy meringue topped with whipped cream and fresh blueberries, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornflour (cornstarch)
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time.
- Fold in the white vinegar and cornflour.
- Spoon or pipe the meringue into round shapes on the prepared baking sheet.
- Bake for about 1 hour until crisp, then let them cool completely in the oven.
- Whip the cream until soft peaks form.
- Top each meringue with whipped cream, fresh blueberries, and chopped pistachios. Serve immediately.
Notes
Store leftover meringues in an airtight container at room temperature for up to 2 days. Keep whipped cream and toppings separately refrigerated until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 27g
- Sodium: 15mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://recypez.com/mini-pavlova/