Mini Strawberry Rhubarb Pavlovas
Recipe by Mary Berg
Difficulty Level: Easy
Servings: 4
Total Time: 1 hour 45 minutes (including cooling)
Preparation Time: 15 minutes
Nutrition Facts Per Serving (Serving Size: 1 of 4)
Calories: 437
Total Fat: 25 g
Saturated Fat: 15 g
Carbohydrates: 48 g
Dietary Fiber: 2 g
Sugars: 45 g
Protein: 5 g
Cholesterol: 71 mg
Sodium: 146 mg
Ingredients
Meringue:
- 1/2 cup sugar (100 grams)
- 1/2 teaspoon cornstarch (1.25 grams)
- 2 egg whites (70 grams)
- 1/4 teaspoon kosher salt (1 gram)
- 1/2 teaspoon vanilla extract (2.5 milliliters)
For the Toppings:
- 1 cup strawberries, quartered
- 1 cup rhubarb, chopped
- 2 tablespoons dry white wine or water (30 milliliters)
- 1/4 cup plus 1 tablespoon granulated sugar, divided (50 grams plus 12.5 grams)
- 1 cup 35% cream (250 milliliters)
- 1 teaspoon vanilla extract (5 milliliters)
- 2 tablespoons toasted slivered almonds
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Instructions
- To prepare the meringues: Preheat your oven to 250F (120C) and line a baking tray with parchment paper.
- In a small bowl, mix the sugar and cornstarch; set aside.
- Clean a metal, glass, or ceramic bowl with a paper towel, then add the egg whites and salt. Using a hand mixer, beat the egg whites on high speed until soft, foamy peaks appear. Gradually add the sugar mixture while continuing to beat until the meringue becomes shiny and stiff peaks form when the beaters are lifted.
- Mix in the vanilla extract. With a large spoon, place four large mounds of meringue onto the prepared tray, shaping a slight hollow in the center of each.
- Bake for one hour. After baking, turn off the oven and let the meringues cool completely in the oven for about 30 minutes.
- For the fruit topping: Combine the strawberries, rhubarb, white wine or water, and 1/4 cup sugar in a small saucepan. Cook over medium-low heat for 10 to 15 minutes until the fruit softens and thickens into a jam-like consistency. Remove from heat and let it cool to room temperature. Refrigerate covered until ready to assemble.
- Just before serving, whip the cream with the remaining 1 tablespoon sugar and vanilla extract. Serve by spooning whipped cream in the middle of each pavlova, topping with the fruit compote, and finishing with a sprinkle of toasted almonds.
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