Mini Spring Herb Pavlovas
Revamp your pavlova recipes with a burst of Spring!
Make This Recipe
- 5 Eggland’s Best egg whites
- 1 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- Pinch of salt
- 1 cup heavy cream
- ⅓ cup fresh herb, chopped (we like basil, mint or thyme)
- 1 tablespoon sugar
- 2 cups strawberries, diced
- 1 tablespoon fresh herbed, chopped (match this herb with cream herb)
- 3 tablespoons sugar
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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||5 g|
|Dietary Fiber||1 g|