Mini Pavlova

Submitted by Krista Rich - added 5/1/24

Ingredients

• 6 large egg whites, room temperature
• 1 1/2 cups granulated sugar
• 2 tsp. corn starch
• 1/2 Tbsp. lemon juice
• 1/2 Tbsp. vanilla extract
• 1 1/2 cups heavy whipping cream, (very cold)
• 2 Tbsp. granulated sugar
• 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
• 15 mint leaves, for garnish, optional

Instructions

1. Preheat the oven to 225˚ F. Line a large baking sheet with parchment paper.
2. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
3. Use a spatula to quickly fold in 1/2 Tbsp. lemon juice and 1/2 Tbsp. vanilla extract, then fold in 2 tsp. corn starch and mix until well blended.
4. Pipe meringue into 3 to 3 1/2-in wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream.
5. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min.
6. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp.
7. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
8. Beat cold whipping cream with 2 Tbsp. sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable. Pipe frosting onto the pavlova and top with fresh fruit.