Mini Pavlovas Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
Ingredients
- 4 egg whites
- 1/8 tsp. fine salt
- 1C. + 2 Tbsp. granulated sugar
- 1 ½ tsp. Clabber Girl® Corn Starch
- 1 tsp. lemon juice
- ½ tsp. Spice Islands® Pure Vanilla Extract
- ¼ tsp. almond extract
- ½ – ¾ C. Polaner® Organic Raspberry Preserves
- Whipped cream, for garnish
- Fresh raspberries, for garnish
- Mint leaves, for garnish
Directions
- Preheat the oven to 300°F and line a large baking sheet with parchment paper; set aside.
- In a mixing bowl, whip the egg whites on high speed until foamy.
- Add the salt and whip on high speed until soft peaks are formed.
- With the mixer running on high speed, slowly add the granulated sugar and corn starch.
- Continue whipping the mixture until stiff peaks form.
- Turn the speed down to low and add the lemon juice and extracts and mix just until combined.
- Use a 4 oz. scoop to place mounds of the mixture onto the prepared baking sheet. Be sure to leave 3-4 inches between each mound. You can also place the mixture into a piping bag and pipe it onto the baking sheet. Be sure to make the mounds about 3 inches in diameter with 2-3 inches in height.
- Use an offset spatula to very slightly flatten the top of the mounds.
- Place 2 teaspoons of preserves on top of each mound and use a toothpick to gently swirl the preserves into the top of the mounds.
- Bake for 1 hour 30 minutes then turn off the oven. Do not open the oven door. Allow the pavlovas to remain in the turned-off oven for at least 2 more hours (or overnight).
- When done, remove from the baking sheet and place on serving plates.
- Garnish with whipped cream, fresh berries and mint leaves.
- In a microwave-safe dish, heat the remaining preserves for about 20 seconds and use to drizzle on top of the pavlovas or to decorate the plate.
