Description
Delicate, crispy mini pavlovas topped with fluffy cream and fresh blackberries, these gluten-free blackberry pavlovas are a delightful dessert perfect for any occasion.
Ingredients
Scale
Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Whipped Cream and Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh blackberries
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 250°F and line a baking sheet with parchment paper.
- Beat egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Fold in ingredients: Gently fold in vinegar, cornstarch, and vanilla extract.
- Bake: Spoon meringue onto baking sheet, create wells, and bake for 60–70 minutes. Let cool in oven.
- Whip cream: Whip heavy cream with powdered sugar and vanilla extract.
- Assemble: Place pavlovas on plates, fill with whipped cream, top with blackberries, and garnish with mint leaves.
Notes
- Pavlovas are best served the day they’re made.
- Store unfilled meringues in an airtight container for up to 2 days.
- You can use raspberries or blueberries as alternatives to blackberries.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian / New Zealand
Nutrition
- Serving Size: 1 pavlova
- Calories: 220
- Sugar: 28g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
