Mini Pavlova

 For Pavlova

• 6 large egg whites, room temperature
• 1 1/2 cups granulated sugar
• 1/2 tablespoon lemon juice
• 1/2 tablespoon vanilla extract
• 2 teaspoons corn starch

For Whipped Cream

• 1 1/2 cups (very cold) heavy whipping cream
• 2 tablespoons powdered sugar

For Topping

• 4-5 cups fresh fruit, such as blueberries, raspberries, sliced strawberries, sliced peaches, kiwi, etc.
• 15 small mint leaves, for garnish, optional

Instructions

• Preheat your oven to 200 degrees F. Line a large baking sheet with parchment paper.
• Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tablespoon at a time, and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
• Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the corn starch and gently mix until well blended.
• Pipe meringue into 3 to 3 1/2-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.
• Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled, about 3-4 hours. (The outsides will be dry and crisp to the tap and a very pale cream-colored, and insides will still be marshmallow soft.)
• Transfer the pavlova with the parchment paper onto the counter for assembly.
• To make the whipping cream: beat cold whipping cream with 2 tablespoons powdered sugar in a cold bowl for 2 - 2 1/2 minutes or until whipped and spreadable.
• Once pavlova are completely cool, pipe some of the whipped cream in the indentation and top with a little fresh fruit.
• Serve and enjoy within 3 hours.

Chelsey loves meringue desserts. I got the idea of making pavlova for her on Mother's Day. She loved it.