Description
Delicate mini pavlovas with crisp meringue shells and soft marshmallow centers, topped with a glossy strawberry rhubarb compote that balances sweet and tart in every bite. Light, elegant, and perfect for spring gatherings.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1 cup fresh rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a completely clean and dry bowl, beat egg whites on medium speed until soft peaks form.
- Gradually add 1 cup granulated sugar, one tablespoon at a time, beating continuously until stiff glossy peaks form.
- Gently fold in cornstarch, white vinegar, and vanilla extract until just combined.
- Spoon meringue into 6 equal rounds on the prepared baking sheet, shaping each into a small nest with a slight well in the center.
- Bake for 1 hour. Turn off the oven and allow pavlovas to cool completely inside the oven with the door closed.
- In a saucepan over medium heat, combine strawberries, rhubarb, 1/4 cup granulated sugar, and lemon juice. Cook for 8 to 10 minutes until fruit softens and mixture thickens slightly. Let cool completely.
- Once pavlovas are fully cooled, spoon strawberry rhubarb compote into the center of each just before serving.
Notes
- Ensure no yolk gets into the egg whites for proper whipping.
- Add sugar slowly to achieve a stable glossy meringue.
- Allow pavlovas to cool completely in the oven to prevent cracking.
- Store meringue shells in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian and New Zealand Inspired
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 210
- Sugar: 35g
- Sodium: 35mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: mini strawberry rhubarb pavlovas, strawberry rhubarb dessert, mini pavlova recipe, gluten free meringue dessert