Description
Delicate mini pavlovas with a crisp meringue shell and soft center, topped with whipped cream and fresh fruit. These elegant desserts are easy to make and perfect for impressing guests with their beautiful presentation and delicious textures.
Ingredients
6 large egg whites (room temperature)
1½ cups granulated sugar
½ tbsp lemon juice
2 cups sweetened whipped cream
2 cups fresh fruit (e.g., kiwi, strawberries, passion fruit)
Instructions
Preheat oven to 220°F (105°C) and line a baking sheet with parchment paper.
Beat egg whites and lemon juice in a bowl until soft peaks form.
Gradually add sugar while continuing to beat until stiff, glossy peaks form.
Pipe meringue into 12 mounds on the prepared baking sheet.
Bake for 1 hour 15 minutes without opening the oven.
Turn off the oven and let meringues cool completely inside.
Top cooled mounds with whipped cream and fresh fruit just before serving.
Notes
Use a stand mixer for best results when beating egg whites.
Keep the baking sheet in the oven while cooling to prevent cracking.
Customize fruit toppings to seasonal availability or preferences.
Assemble just before serving to maintain the meringue’s crispness.
- Prep Time: 25
- Cook Time: 75
- Method: Baking
- Cuisine: American