Mini-Pavlovas

Name: Mini-Pavlovas
Ingredients: 1 cup superfine granulated sugar; 2 tablespoons cornstarch; 4 large egg whites (about 1/2 cup); 1/4 teaspoon cream of tartar; 1 teaspoon distilled white vinegar; 1 teaspoon vanilla; 4 cups bite-size pieces mixed fresh fruit, such as strawberries, kiwi fruit, raspberries, mango, papaya, or melon; 1/2 cup orange-flavor liqueur, or fresh orange juice and sugar to taste; Softly whipped cream (optional); Fresh mint sprigs or unsprayed edible flowers

10 ingredients

5 steps

Ingredients

1 cup superfine granulated sugar
2 tablespoons cornstarch
4 large egg whites (about 1/2 cup)
1/4 teaspoon cream of tartar
1 teaspoon distilled white vinegar
1 teaspoon vanilla
4 cups bite-size pieces mixed fresh fruit, such as strawberries, kiwi fruit, raspberries, mango, papaya, or melon
1/2 cup orange-flavor liqueur, or fresh orange juice and sugar to taste
Softly whipped cream (optional)
Fresh mint sprigs or unsprayed edible flowers

Directions

1

Line baking sheets with cooking parchment or buttered and floured foil. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart.
2

Mix 1/3 cup sugar with the cornstarch; set aside.
3

With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended. Mound mixture evenly on circles. With the back of a large spoon, make a bowl-like indentation in the center of each mound.
4

Bake in a 300° oven until golden and dry to touch, 50 to 60 minutes. Cool completely on pan. If making ahead, store airtight up to 1 day. With a wide spatula, carefully transfer each meringue to a plate.
5

Mix fruit with liqueur; spoon mixture into the cavity of each meringue. Add whipped cream to taste. Garnish with mint.