Mini Pavlovas with Strawberries and Chocolate

Ingredients

• 2 whites Egg whites (fresh eggs, at room temperature)
• 60 g Granulated sugar (fine sugar)
• 1 tsp Cornstarch (to make the meringue soft inside)
• 1 tsp Vanilla extract or paste (or vanilla seeds)
• 200 ml Heavy cream 30% (well chilled)
• 1 tbsp Sugar for the cream (optional, very little sweetened)
• 250 g Fresh strawberries (wash, hull)
• 100 g Dark baking chocolate 60% (melting, to melt)

Instructions

1. Separate and whisk the whites

   Separate the whites from the yolks, place the whites in a clean bowl and whisk on medium speed until they become frothy.

   Time: PT5M

2. Incorporate sugar, vanilla and cornstarch

   Add the granulated sugar gradually while continuing to whisk until stiff peaks form, then incorporate the vanilla and cornstarch (one teaspoon).

   Time: PT5M

3. Shape the mini meringues

   Line a baking sheet with parchment paper. Using a piping bag (or a spoon), place piles of about one tablespoon of meringue, forming small wells in the center for the cream.

   Time: PT5M

4. Bake the meringues

   Bake the meringues at 90 °C for 1 h 30 min. Low‑temperature baking yields a crisp exterior and a slightly soft interior.

   Time: PT1H30M

   Temperature: 90°C

5. Melt the chocolate

   Place the dark chocolate cut into pieces in a microwave‑safe bowl and heat for 1 min 30 s, stirring halfway.

   Time: PT2M

6. Let the chocolate cool slightly

   Let the melted chocolate rest for about 5 minutes so it reaches an ideal temperature for dipping the strawberries.

   Time: PT5M

7. Prepare the strawberries

   Rinse the strawberries, hull them, gently pat dry with paper towels.

   Time: PT5M

8. Dip the strawberries in chocolate

   Submerge each strawberry in the melted chocolate, place them on a sheet of parchment paper and refrigerate until assembly.

   Time: PT10M

9. Whip the cream

   In a cold bowl, whisk the 30 % cream with 1 tbsp sugar and vanilla until stiff peaks form, without over‑beating.

   Time: PT5M

10. Assemble the mini pavlovas

    Place a spoonful of whipped cream into the well of each meringue, then top with a chocolate‑coated strawberry. Repeat for the 4 servings.

    Time: PT5M

11. Final cooling

    Let the assembled pavlovas rest for 15 minutes at room temperature or chilled before serving.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g