Description
Light and airy pavlova cupcakes with crisp meringue shells, soft centers, whipped cream topping, and vibrant raspberry sauce.
Ingredients
Units
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper.
- Beat egg whites until soft peaks form, then gradually add granulated sugar while beating until stiff glossy peaks form.
- Gently fold in vanilla extract, cornstarch, and white vinegar.
- Spoon or pipe meringue into cupcake sized nests on prepared baking sheet.
- Bake for 60 to 70 minutes, then turn off oven and cool inside with door slightly open.
- In a saucepan simmer raspberries, granulated sugar, and lemon juice for 5 to 7 minutes until thickened. Cool completely.
- Beat heavy whipping cream with powdered sugar until soft peaks form.
- Fill cooled pavlova nests with whipped cream and drizzle with raspberry sauce before serving.
Notes
- Ensure mixing bowl is grease free for proper meringue.
- Add sugar gradually for stable peaks.
- Cool meringues completely before topping.
- Assemble just before serving to maintain crisp texture.
Nutrition
- Serving Size: 1 pavlova cupcake
- Calories: 210
- Sugar: 24g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg