Description
Delight in these charming mini pavlovas topped with luscious poached peaches, perfect for a summer dessert.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 2 cups heavy cream
- 2 ripe peaches, sliced
- 1/4 cup honey
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add sugar, beating until the mixture is glossy and holds stiff peaks.
- Gently fold in vanilla, vinegar, and cornstarch.
- Pipe or spoon meringue onto the prepared baking sheet.
- Bake for 1.5 hours until dry and crisp. Turn off the oven and let them cool inside.
- Meanwhile, poach peaches in honey and water until tender.
- Whip the heavy cream until soft peaks form.
- Top each pavlova with whipped cream and poached peaches before serving.
Notes
- Ensure your mixing bowl is grease-free for optimal egg white beating.
- These pavlovas can be made a day in advance; just store them in an airtight container.
- Feel free to substitute other fruits for the poached peaches if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 250
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg