Mini Pavlovas With Cream And Berries

The Passover holiday’s food restrictions make it a perfect opportunity to experiment with egg- white-based recipes. You could try mousse, meringues, macaroons, or macarons, but don’t “pass over” these elegant and adorable mini pavlovas. They’ll provide an unforgettable finish to that special holiday meal.

Directions

1. Whip egg whites on high speed of an electric hand whisk until stiff.

2. Add sugar slowly until meringue is glossy.

3. Transfer to piping bag.

4. Pipe nests onto a baking sheet.

5. Bake for 1 hour 50 minutes on 85 degrees Celsius (185 degrees Fahrenheit).

6. Fill with cream and top with berries.

Recipe tags

Eliana Gothold Gluten-free desserts Individual desserts Kosher for passover Light and refreshing Meringues Mini Mini pavlovas Nut free Passover desserts Pesach Truffle by eliana Trufflebyeliana