Mini Pavlovas with Whipped Cream & Macerated Strawberries
4 egg whites
1 ¼ cup sugar
1 ½ tsp vanilla
1 t lemon juice
2 t cornstarch
2 cups quartered California Giant strawberries
2 T sugar
1 tsp lemon juice
Zest of 1 lemon
5 mint leaves, finely chopped
For whipped cream:
½ cup heavy cream
2 T powdered sugar
½ tsp vanilla
Preheat oven to 300 degrees
Beat the egg whites until stiff peaks form. Gradually sprinkle in sugar as you continue to beat until glossy.
Fold in the vanilla, lemon juice, and cornstarch
Drop dollops of the meringue onto a baking pan lined with parchment and use the tip of the spoon to flare up the edges just a bit.
Bake for about 20-25 minutes or until the meringues are light golden brown on top and sound hollow when you tap them with a spoon. Cool for 10 minutes and then transfer them to a wire rack to continue to cool.
Meanwhile, combine strawberries with sugar, lemon juice, chopped mint, and lemon zest and let macerate while meringues are baking.
Beat the heavy cream, sugar, and vanilla on medium speed until soft peaks form.
To assemble, use the back of a small spoon to lightly crack the top of the meringues. Spoon a dollop of whipped cream inside and then top with a spoonful of macerated strawberries. Garnish with fresh mint leaves.