For the Mini Pavlova:
3 egg white
1/2 tsp cream of tartar
1 1/2 tbsp cornstarch
1/2 cup granulated sugar
3/4 tsp vanilla extract
pinch salt
For the mixed berries sauce:
2 cups fresh or frozen mixed berries
2 tbsp sugar
2 tsp lemon juice
For serving:
1/2 cup heavy cream
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the meringue: Line a baking sheet with parchment paper.
Preheat the oven to 275°F.
Add egg white, cream of tartar in a medium bowl using hand mixer to beat it until creamy.
Add cornstarch, sugar, salt, vanilla extract continue to beat until glossy and stiff peak.
SECOND:
Shape them: Scoop the egg mixture with large spoon to the prepared baking sheet.
Press them down a bit in the middle.
BAKE THEM:
Bake them: Reduce the temperature to 250°F.
Bake them for 50-60 minutes or until dry to the touch.
The meringues should be white outside and soft inside.
Turn the heat off. Leave the meringue inside of the oven until cool.
Meanwhile you can make the mixed berries sauce.
SAUCE:
Make the mixed berries sauce: In a small sauce pan add the mix berries, sugar, lemon juice.
Cook over medium heat about 3-5 minutes or until syrupy.
SERVE THEM.
Enjoy them. Beat heavy cream.
Take the meringue out from the oven.
Put them on a plate.
Top them with heavy cream and pour mixed berries sauce over them.
Serve mini pavlova after the dinner or with your afternoon tea.
