Mini Spring Herb Pavlovas
Revamp your pavlova recipes with a burst of Spring!
Make This Recipe
Ingredients
Pavlova
- 5 Eggland’s Best egg whites
- 1 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- Pinch of salt
Herbed Cream
- 1 cup heavy cream
- ⅓ cup fresh herb, chopped (we like basil, mint or thyme)
- 1 tablespoon sugar
Strawberry Sauce
- 2 cups strawberries, diced
- 1 tablespoon fresh herbed, chopped (match this herb with cream herb)
- 3 tablespoons sugar
Preparation
- Preheat oven to 325F and line a sheet pan with parchment paper.
- Bring a pan of water to a simmer.
- In a bowl over the simmering water, whisk together the egg whites and sugar until sugar is dissolved.
- Remove bowl from pan and whisk on high with cornstarch, vinegar and salt until stiff peaks form.
- Dollop the meringue onto the sheet pan in 4 to 6 spots and spread into small circles.
- Place them in the oven, reduce temperature to 230F, and bake for one hour to 90 minutes. The outside will have a hint of color and look dry. Turn off oven and let the meringue dry completely inside. This can be done overnight.
- In a small saucepan, bring herbs and heavy cream to a simmer and turn off heat. Allow to steep for about 30 minutes.
- In another bowl, combine all of the strawberry ingredients and let sit for about 30 minutes, or until liquid comes out of the berries to form a sauce.
- Beat steeped cream and sugar until soft peaks form.
- Spread cream on top of each pavlova and serve with a drizzle of the macerated strawberries and fresh herbs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 245 |
| Fat | 7g |
| Saturated Fat | 5g |
| Cholesterol | 27mg |
| Sodium | 123mg |
| Carbohydrates | 39g |
| Dietary Fiber | 1g |
| Protein | 7g |