Mini Pavlovas with Whipped Cream & Macerated Strawberries

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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.

Mini Pavlovas with Whipped Cream & Macerated Strawberries

INGREDIENTS

    For pavlovas:

  • 4 egg whites
  • 1 ¼ cup sugar
  • 1 ½ tsp vanilla
  • 1 t lemon juice
  • 2 t cornstarch
  • For strawberries:

  • 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

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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!