Mini Pavlovas With Vanilla Strawberries – a delicious recipe with egg whites, sugar, cornstarch, vanilla, strawberries, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 250u00b0F. Grease and line 2 baking trays with parchment paper. Draw 8 - 3 inch circles on parchment paper.
2
To make the meringue, beat egg whites to soft peaks. Gradually add 1 cup sugar, beating until sugar dissolves between additions. Beat in cornstarch. Spoon meringue mixture into circles then make hollows in meringue using the back of a dessertspoon. Bake for about 1 hour 15 mins. Let cool in oven with the door ajar.
3
Meanwhile, to make the vanilla strawberries, bring remaining sugar and 1/2 cup water to a boil. Boil, uncovered, without stirring, for 2 mins. Remove from heat and stir in vanilla extract. Place strawberries in a medium bowl and stir in syrup.
4
Serve pavlovas topped with heavy cream and strawberries.
628
kcal
Calories
24
g
Fat
90
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 None large egg whites, 1 1/2 cups granulated sugar, 1 tbsp cornstarch, sifted, 2 tsp vanilla extract, and more.
Yes, Mini Pavlovas With Vanilla Strawberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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