Description
Festive mini pavlovas adorned like ornaments, topped with whipped cream, cherries, kiwi slices, and a sprinkle of edible glitter for a holiday-inspired dessert.
Ingredients
Scale
- For the pavlovas:
- 3 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh cherries, pitted and halved
- 2 kiwis, peeled and sliced
- Edible glitter, for decoration
Instructions
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- In a large bowl, beat egg whites with an electric mixer on medium-high speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and sugar is dissolved.
- Fold in cornstarch, vinegar, and vanilla extract gently.
- Spoon mixture into 6-8 circles on the prepared baking sheet, creating a slight indentation in the center for toppings.
- Bake for 1 hour, then turn off the oven and let pavlovas cool inside with the door slightly ajar.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top each cooled pavlova with whipped cream, cherries, kiwi slices, and a sprinkle of edible glitter.
Notes
Pavlovas are best served the same day. Ensure egg whites are at room temperature for best results. Edible glitter can be found in baking supply stores.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: Australian-inspired
Nutrition
- Calories: 250 kcal
- Sugar: 32g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g