Description
Pavlova cupcakes with crisp meringue shells, whipped cream, and bright raspberry sauce. Light, elegant, and naturally gluten free.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- Whip egg whites to soft peaks and gradually add sugar.
- Fold in cornstarch, vinegar, and vanilla.
- Shape meringue nests and bake 60 to 70 minutes.
- Cool in oven.
- Cook raspberries with sugar and lemon for sauce.
- Whip cream with powdered sugar and vanilla.
- Assemble with cream and raspberry sauce.
Notes
- Cool meringues slowly to prevent cracking.
- Add toppings just before serving.
- Store shells in airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 26g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pavlova cupcakes, raspberry pavlova, mini pavlova recipe, meringue dessert, whipped cream berry dessert