Mini Pavlovas with Whipped Cream and Berries
SmartPoints® value per serving
1 hr 40 min
Pavlovas, meringue-like cookies, hail from Australia. We topped ours with berries and cream, and made them mini, so each person can enjoy their own.
4 egg white(s), large
1¼ cup(s), super fine variety
Aerosol whipped cream
1 cup(s), raw, chopped
- 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.
Pavlovas can be made ahead and stored in an air-tight container at room temperature for up to 2 days. Top with whipped cream and berries just before serving.To make these bite-size, scoop out 2 tablespoons meringue for each. You’ll end up with 32 total