Make mini personal sized pavlovas filled with cream and fresh berries. We love to serve these at parties, on holidays or for family get togethers.
- 3 large egg whites
- 3/4 cup granulated white sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- Fresh berries
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Preheat oven to 300.
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Crack and separate the egg yolks from the egg whites. Put the egg whites in a mixing bowl. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar a little at a time until completely mixed in. The mixture will be shiny.
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Select which tip you want to pipe with, or just cut the corner of a plastic bag for a simple look. Using a piping bag or gallon sized plastic bag, fill the bag with the meringue mixture. Line the baking sheet with parchment paper or a silicone baking mat. Pipe out your mixture into 2-3inch circles. (These will grow a little while baking).
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Reduce oven temperature to 275 and place the meringues in the oven. Bake for 40-50 minutes (Depending on size of meringues - for smaller sizes cook less time, for larger cook for a little longer). These will come out an almond color when baked.
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Let them cool. Store in a dry place in an open container - Do NOT put in a container with a lid as the meringues will sweat. These can be made up to a week before if you keep them in an open container.
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Whip the heavy cream, vanilla and powdered sugar together until stiff peaks form. Place frosting tip into a gallon sized plastic bag and fill with the whipped cream. Pipe the cream onto the top of the meringues and add your favorite berries. Raspberries are great on these...Keep chilled in the fridge up to 4 hours until ready to serve.
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The meringues will soften slightly after refrigeration, but they taste amazing.