Mini Pavlovas with Whipped Cream & Macerated Strawberries

Name: Mini Pavlovas with Whipped Cream & Macerated Strawberries
Ingredients: 4 egg whites; 1¼ cup sugar; 1½ teaspoon vanilla; 1 teaspoon lemon juice; 2 teaspoons cornstarch; 2 cups California Giant strawberries, quartered; 2 tablespoons sugar; 1 teaspoons lemon juice; zest of 1 lemon; 5 mint leaves, finely chopped; ½ cup heavy cream; 2 tablespoons powdered sugar; ½ teaspoons vanilla

Show off your culinary skills with these Mini Pavlovas with Whipped Cream & Macerated Strawberries. These pavlovas make for a beautiful, light and airy dessert that pops will natural strawberry sweetness.

INGREDIENTS

For Pavlovas:

4 egg whites
1¼ cup sugar
1½ teaspoon vanilla
1 teaspoon lemon juice
2 teaspoons cornstarch

For Strawberries:

2 cups California Giant strawberries, quartered
2 tablespoons sugar
1 teaspoons lemon juice
zest of 1 lemon
5 mint leaves, finely chopped

For Whipped Cream:

½ cup heavy cream
2 tablespoons powdered sugar
½ teaspoons 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.