MINI PAVLOVAS WITH WHIPPED CREAM & POMEGRANATE Delight!
Delicate, crisp, and snow-kissed mini pavlovas topped with whipped cream and pomegranate seeds, perfect for holiday celebrations.
- Prep Time: 20 min
- Cook Time: 75 min
- Total Time: 3 hrs
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Scale
- 4 large egg whites, room temp
- 200g granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp cornstarch
- 240ml heavy cream
- 25g powdered sugar
- 1/2 tsp vanilla
- 80g pomegranate seeds
- Powdered sugar for dusting
Instructions
- Preheat oven to 110°C (225°F). Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beat until glossy stiff peaks.
- Fold in vanilla, vinegar, and cornstarch.
- Pipe small nests and bake for 75 minutes, then cool in the oven.
- Whip cream with sugar and vanilla. Spoon into cooled pavlovas.
- Top with pomegranate seeds and dust lightly with powdered sugar.
Notes
- Use aquafaba for a vegan option.
- Top with berries for variation.
- Store meringues airtight before topping.
Nutrition
- Serving Size: 1 pavlova
- Calories: 160 kcal
- Fat: 7g
- Carbohydrates: 21g
- Protein: 2g