Nickel Allergy Friendly Mini Pavlovas with Strawberries

Total time2 hr 40 min

Prep time25 min

Cook time1 hr 15 min

Nickel Allergy Friendly Mini Pavlovas with Strawberries

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Ingredients

6 servings

For the meringue

4 large egg whites, at room temperature
1 cup superfine sugar
1 tsp white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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1 tsp cornstarch
½ tsp vanilla extract

For the whipped cream

1 cup heavy cream
1 tbsp superfine sugar
½ tsp vanilla extract

For the topping

48 medium strawberries (about 600 g), hulled and halved
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.

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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