Mini Pavlovas
MINI PAVLOVAS
8 egg whites
2 cups sugar
1 tablespoon white vinegar
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
For fillings:
1 8-ounce container pareve Rich Whip, whipped
2 tablespoons of silan in a squeeze bottle
1/2 cup of vanilla halva
Seeds of 1 pomegranate
1 mango, cubed
2 passionfruit, seeded and sliced
2 strawberries, cut into slivers
For shells:
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Preheat oven to 350 F.
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Line two baking sheets with parchment paper.
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In stand mixer, use whisk attachment to beat egg whites.
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Gradually increase speed to high. When egg whites form stiff peaks, slowly add sugar.
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After mixture is a glossy white, add vinegar, cornstarch, vanilla and salt.
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Beat additional 1 minute.
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Place meringue mixture into piping bag (or Ziplock) and pipe into rings on baking sheets.
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Lower oven temperature to 200.
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Bake 2 hours, then turn off oven and leave meringues to dry out overnight.
Makes 12 mini meringue shells.
For filling:
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Spoon cream onto meringues.
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On six meringues, drizzle silan, add halvah and pomegranate seeds.
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On the other six meringues, spoon on mango, passionfruit and strawberries.
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Makes 1 dozen.
