Low Iodine Mini Pavlovas with Strawberries
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Learn more →Ingredients
6 servings
For the meringue
- 4 large egg whites, at room temperature
- 1 cup superfine sugar
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- ½ tsp vanilla extract
For the whipped cream
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp superfine sugar
- ½ tsp vanilla extract
For the topping
- 48 medium strawberries (about 600 g), hulled and halved
- 1 tbsp maple syrup
For serving
- fresh mint leaves (optional)
Instructions
- 1
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and use a pencil to trace six 3-inch circles, spacing them at least 2 inches apart. Flip the parchment pencil-side down.
- 2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large clean bowl), beat the egg whites on medium speed until foamy and opaque, about 2 minutes. Increase to medium-high and beat until soft peaks form, about 2 minutes more.
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