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Another position on my white diet’s menu. I prepared normal size Pavlova before but decided to prepare mini ones for a change.  They are crispy (as meringue) on the outside and chewy and delicate on the inside. Served with whipped cream and fruits. The recipe (with little modifications) comes from here. Enjoy!


8 large egg whites

pinch of salt

500 g sugar (I added less, around 400 g)

4 tsp corn starch

1 tsp vanilla extract

2 tsp white wine vinegar (I substituted it with lemon juice)

750 ml full cream (can be less)

fruits (i.e. blackberries, raspberries, strawberries, passion fruit)

Whisk the egg whites with salt until they are forming firm peaks but are not stiff. Add sugar, spoon after spoon till the  mixture becomes snowy. Gently fold in the cornstarch, vanilla extract and vinegar.

Draw 7-8 cirles of ~10 cm diameter on the baking paper (leave at least 5 cm of space in between).

Fill the circles with meringue mixture using the spoon. You can form a little crater in the middle to make a space for the whipped cream and fruits.

Heat up the oven to 180°C. Put the tray with meringues in and turn down the oven immediately to 150°C. Bake for 30 minutes. Turn the oven off and leave the meringues in for another 30 minutes (do not open the oven). After that take them out to cool completely.

Serve with whipped cream and fruits on top.