Mini Pavlovas with Whipped Cream & Macerated Strawberries

Ingredients:

• 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

• ½ cup heavy cream

• 2 T powdered sugar

• ½ tsp vanilla

Directions:

• 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.