Pavlovas, commonly known as meringues, are a simple dessert that I just adore. They can be paired with strawberries and cream, like I did, or you could fill them with anything from ice cream to chocolate mousse. Making individual pavlovas is wonderful for two reasons. One, if you are making them ahead, they are easy to store, and two, they make a beautiful presentation when served individually. This is a go to dessert recipe!
Makes 6 Mini Pavlovas
Note: You could make 8, but they would be smaller. Me, I live for dessert so bigger is better.
4 egg whites, room temperature
1/2 – 1 1/4 cups sugar depending upon your tastes. I used just over 3/4 cup.
2 teaspoons cornstarch
1 teaspoon pure vanilla extract Note: I use vanilla sugar for the sugar, so I do not have to use the pure vanilla extract.
Line a baking sheet with parchment or a silicone baking mat.
In a large bowl, beat egg whites until soft peaks are formed.
While continuously beating the egg whites, gently add the sugar a bit at a time until all of the sugar is used and glossy stiff peaks are formed.
Gently fold in cornstarch with a rubber spatula, followed by the vanilla, again, folding in gently.
Gently spread meringue in small circles on your baking sheet.
Use a spoon to form a nest, make sure that the edges are higher than the center.
Bake in a 300 degree oven for 1 hour. The pavlovas will be a very pale pinkish egg color. They may crack, but that is perfectly fine.
Let cool, fill each pavlova with whipped cream and top with strawberries. Yum!
Note: Unfilled pavlovas can be stored in a container for later use.