How to make light and airy miniature pavlovas and display them on a charcuterie board
Cuisine American, Canadian
Prep Time 2days
Cook Time 20minutes
Charcuterie Board or Large Platter
6egg whites3/4 cup
1 ½cupscaster sugar(not icing sugar)
Preheat over to 275F.
Prepare your baking pans. I own a silicone mat that has circles drawn out on it already. If you don't have a mat just use parchment paper and anything round like a small bowl, tart crust cutter, large round cookie cutter, and draw out 12 3 inch circles on the parchment. Place on a cookie sheet and set aside.
In a stand mixer beat egg whites until soft peaks form.
Continue beating while adding the caster sugar a tbsp at a time. Beat well after each addition to dissolve the sugar granules.
Add the corn starch and beat.
Add the vanilla and vinegar and beat until stiff peaks form.
Spoon gorgeous half cup size mounds of pavlova onto the middle of each circle. Using the back of a spoon spread it around so that its just inside your circle marks.
Place in the oven and back for 20 minutes. Turn the oven off and let the mini pavlovas cool down for several hours or overnight in the oven.
Once done, store in a large covered container until your ready to create your charcuterie board.