Mini Pavlova (4 Ingredients, So Easy!) #dessertrecipe #easyrecipe

Mini Pavlova (4 Ingredients, So Easy!) #dessertrecipe #easyrecipe

Mini Pavlova (Easier Than You Think, So Beautiful!)

Did you know how easy it is to make pavlova? Meringue-based dessert – my favorite healthier treat! Crisp outside, soft and marshmallowy inside. Looks fancy but SO easy. Just whipped egg whites + sugar for meringue. Add cream of tartar + cornstarch for stability. Form into little nests, bake low and slow. Top with whipped cream + fresh fruit. Beautiful, colorful, easy! 🍓

INGREDIENTS (Makes 6):
MERINGUE:
4 large egg whites (130ml, room temp)
¼ tsp cream of tartar
1 tsp vanilla extract
⅔ cup granulated sugar
1½ tsp cornstarch

WHIPPED CREAM TOPPING:
1¼ cups heavy whipping cream
⅓ cup powdered sugar
1 tsp vanilla extract

FRUIT TOPPING IDEAS:
Strawberries, raspberries, blueberries, blackberries
Mango, passionfruit, pineapple, kiwi
Fresh mint or edible flowers
Chopped pistachios
Toasted coconut flakes

INSTRUCTIONS:
Separate eggs (cold eggs are easier!)
Measure 130ml egg whites (sizes vary!)
Let egg whites come to room temp 15 min
Preheat oven 225°F (110°C)
Line baking sheet with parchment
Beat egg whites + cream of tartar 1-2 min until soft peaks
With mixer running, add vanilla then sugar slowly (takes 5 min)
Beat until glossy stiff peaks form (peaks stand straight!)
Fold in cornstarch with spatula
Divide into 6 mounds on baking sheet
Smooth each into 3½-inch circle with spoon
Create shallow indent in top (for filling!)
Bake 60 min at 225°F
Turn oven OFF, leave inside 1-2 hours (or overnight!)
DO NOT open oven door during baking or cooling!
Gently lift with spatula onto serving plates
Beat cream + sugar + vanilla until fluffy
Spoon whipped cream into each nest
Top with fresh fruit!
Serve immediately or refrigerate 30 min!

CRISP OUTSIDE, MARSHMALLOW INSIDE!
HEALTHIER TREAT: Light meringue base + fresh fruit = guilt-free indulgence!
THE SECRET: Low and slow baking (225°F for 60 min) + cool in oven!
DON’T OPEN THE OVEN! Opening releases moisture – ruins the texture!
MAKE AHEAD: Bake meringues up to 2 days ahead! Store in airtight container, fill right before serving!
STIFF PEAKS: When you lift beaters, peaks should stand straight up!
NO EGG YOLK: Even a tiny bit of yolk prevents whites from whipping!
FRESH EGG WHITES ONLY: Carton egg whites are pasteurized and won’t whip properly!
ROOM TEMP WHITES: Whip to fluffier volume than cold!
EFFORTLESS SHOWSTOPPER: Looks like you spent hours!
So easy and beautiful! 🙌
More details: Google “Mini Pavlova Tastes Better From Scratch” #pavlova