Make It Monday- Mini Pavlovas

Hi Everyone.  Happy Monday!  Aren’t these pretty?  They are also surprisingly easy to make and, in case you need it, gluten free.  Pavolas are essential made the same way you make a meringue but then they are filled cream and fruit.  The pavlovas can be piped into any size.  They are often made eight or nine inches wide but I think these mini, individually sized ones are perfect for a dessert table.  The shells can be made up to a week in advanced and stored in an air tight container.  Simply assemble a few minutes before your guest arrive. They are also very versitle.  The meringue shells can be filled with anything you like.  Since summer is sadly coming to a close, I wanted to take advantage of the yummy berries while they were still around.  You could easily do an all red filling for Christmas or Valentines Days.

You need (Makes 12 mini pavlovas. Double recipe if needed)

• 4 egg white
• 1/8 teaspoon cream of tater
• 1 cup sugar
• 1/2 teaspoon vanilla extract

Heat oven to 250 degrees.  In the bowl of an electric mixer with a whip attachment, beat egg whites until foamy.  Add cream of tarter and continue beating until the egg whites are thick.  Add vanilla and sugar and continue mixing until stiff, glossy peaks form.

Put meringue into a piping bag. On a cookie sheet lined with parchment, pipe a flat circle for your base for the base of your pavlova and then pie two more rows on just the outer edge leaving a well in the center.

Bake for 60- 75 minutes until the outside is hard and the middle is still soft.  Turn off oven, open door and let pavlovas cool inside the oven.  You do not want them to completely dry out like a meringue cookie.

Fill with whipped cream and top with fresh berries of your choice.

Here I also added a raspberry sauce (my favorite).

Off to a great week! XO,

Jenny