Pavlova Cookies – Light, Crisp & Absolutely Irresistible
Mini Pavlova cookies with crisp shells and marshmallow-like centers, topped with whipped cream and fresh fruit.
Ingredients
- 6 egg whites room temp.
- 1 1/2 cups sugar
- 1 Tbs lemon juice
- 1/2 Tbs vanilla
- 2 tsp cornstarch
- 1 1/2 cups whipping cream
- 2 Tbs powdered sugar
- Assorted fresh fruit berries, mango, kiwi, etc.
Instructions
- 1. Preheat oven to 225°F and prepare a parchment-lined baking sheet.
- 2. Whip egg whites until foamy; gradually add sugar until stiff and glossy.
- 3. Fold in lemon juice, vanilla, and cornstarch.
- 4. Pipe meringue circles onto baking sheet (3–3.5" diameter).
- 5. Bake for 70 minutes; turn off oven and leave cookies inside for 30 minutes.
- 6. Whip cream with powdered sugar until stiff peaks form.
- 7. Top cooled pavlova bases with whipped cream and fruit.
- 8. Serve immediately.
Notes
Pavlova bases can be made ahead and stored in an airtight container.
Assemble just before serving to keep shells crisp.