Mini Raspberry Pavlovas
These mini pavlovas are so easy to make. Crispy outer shell, marshmallow inside and topped with white chocolate whipped cream and drunken raspberries. That’s right, those raspberries are covered in a gorgeous, sweet rosé wine reduction!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 120°C/ 250°F. Line two baking trays with baking paper. Set aside. Add 1tsp of white vinegar into your mixing bowl. Use a paper towel to wipe the bowl down until dry. Add the egg whites and whip on medium high speed until frothy. About 30-60 seconds.Then, while the mixer is still mixing, add the sugar 1 tbsp at a time until it’s all in there. Continue whipping for 10 minutes. Mix the remaining white vinegar and corn starch together. Add to the meringue along with the vanilla extract. Whisk for 30 seconds. Dip a 10cm cookie cutter in the meringue and tap it onto the lined baking tray to create round stencils.Spoon the mixture evenly amongst the 6 circles. Smoothen out. Bake for 1 hour. Do not open the oven door. Allow to cool completely in the oven.
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Continue Reading at Thescranline →Chef's Notes
Pavlovas are best served the day they’re made. You can store the pavlovas, with no toppings, for 3 days in an airtight container in the fridge and decorate right before serving.
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