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These are a delicious and visually appealing dessert that is well-worth the effort.
Yields 10 small-medium pavlovas
4 large egg whites
1 cup sugar (or if you have a scale, use double the weight of the egg whites in sugar)
pinch of salt
1 tablespoon Gefen Vanilla Extract
1 teaspoon Gefen White Vinegar
1 tablespoon Gefen Cornstarch
whipped cream or custard
fresh fruits
Preheat oven to 200 degrees Fahrenheit.
Prepare a mixing bowl, making sure it is completely dry and clean. Add the egg whites, salt, and sugar and mix well with a spoon. Place it on top of a boiling saucepan for a few minutes, stirring regularly. It’s ready when the sugar is completely dissolved. You can check with clean fingers.
Put the bowl in the mixer and beat on high until the meringue is formed.
Fold in vanilla, vinegar, and cornstarch with a spatula.
Fill a piping bag with the meringue and shape small nests (if you don’t have a piping bag you can definitely make the nests with a spoon, get creative).
Bake in the preheated oven for about 30 to 40 minutes or until they become hard.
Right before serving, fill the nests with whipped cream or custard and decorate with fresh fruits.
Topping with mint leaves is optional but definitely a nice touch.
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