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Mini Heart Pavlova

Mini Heart Pavlova

                            

LEVEL

SERVINGS

6 Servings

TIME

2 Hours 30 Minutes

RECIPE RATING

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Ingredients

  • 5 large egg whites, room temperature
  • 1 teaspoon cider vinegar
  • 1 pinch salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon Fleischmann’s Corn Starch
  • 3 drops red food colouring
  • 2 cups freshly whipped cream, to finish
  • 2 pints fresh raspberries, to finish
  • Edible rose petals, to garnish (optional)

PRODUCTS

Instructions

  1. In a clean glass mixing bowl add egg whites, vinegar & salt. Whisk until frothy before very gradually adding the sugar. Whisk to soft peaks.
  2. Add the vanilla, cornstarch & food colouring. Whisk until incorporated. Transfer to a piping bag fitted with a star tip.
  3. On a lined baking sheet pipe the meringue into six evenly sized hearts, creating a border around the edges.
  4. Bake at 275(f) degrees for 1 hour. Turn the oven down to 225(f) degrees & bake for an additional 30 minutes. Turn the oven off & let cool to room temperature.
  5. When ready to serve pipe whipping cream into the center of each heart. Top with fresh raspberries & edible rose petals. If preparing in advance, refrigerate until ready to serve!

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