Mini Pavlovas That Melt in Your Mouth #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper.
2. Beat the 6 egg whites on high speed for 1 minute until soft peaks form. With the mixer running, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed until stiff, smooth and glossy.
3. Quickly fold in the lemon juice and vanilla, then fold in the cornstarch until fully blended.
4. Pipe the meringue onto the parchment into 3 to 3 1/2 inch wide nests using a Wilton 1M tip. Press a spoon into the centre of each nest to make a well.
5. Bake at 225°F for 1 hour 15 minutes. Turn the oven off and leave the meringues inside with the door closed for another 30 minutes.
6. Let the meringues cool to room temperature on the parchment. They should be dry and crisp outside and pale cream-coloured, with soft, marshmallowy insides.
7. Whip the cold heavy cream with 2 tablespoons sugar in a cold bowl on high speed for 2 to 2 1/2 minutes, until whipped and spreadable.
8. Spread or pipe the cream onto the meringues and top with fresh fruit or your chosen toppings.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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