Easy Mini Pavlovas

Easy Mini Pavlovas

from marthastewart.com
Dessert
165 min
12 servings

Mini pavlovas are easy to make with just a few ingredients. These individual meringues are topped with whipped cream and fresh fruit for serving.

Ingredients

  • 4 largeegg whites, room temperature
  • kosher salt
  • 1 ¼ cupsgranulated sugar
  • 1 teaspooncornstarch
  • 2 teaspoonswhite-wine vinegar
  • 1 teaspoonpure vanilla extract
  • 1 ½ cupsheavy cream
  • 2 tablespoonconfectioners' sugar
  • 1 pintblueberries
  • 1zest of lemon

Directions

  1. 1

    Preheat oven to 250°F with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.

  2. 2

    In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form.

  3. 3

    With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more.

  4. 4

    Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.

  5. 5

    Using two spoons, scoop a mound of meringue in the center of each of the circles.

  6. 6

    Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour.

  7. 7

    Transfer to a wire rack to cool completely.

  8. 8

    Whisk cream and confectioners' sugar until soft peaks form.

  9. 9

    Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.