We’ve created a meringue cake recipe for this airy dessert that you can simply whip up and chill to eat. Give your pavlovas a sweet finishing touch by filling them up with your favorite summertime fruits.
How To Make No-Bake Mini Pavlova Meringue Cakes
Prep:
25 mins
Chill Time:
2 hrs
Total:
2 hrs 25 mins
Ingredients
- 14 oz. evaporated Milk, can
- ¾ cup superfine sugar
- 1 tsp. pure vanilla extract
- 2 egg whites
- 2 tbsp. unflavored gelatin
- 1 ½ cup mixed fruits, such cherries, blackberries, and raspberries
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
- Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
- Pour gelatin mixture into evaporated milk mixture.
- Use an electric mixer to beat ingredients together until thickened.
- Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
- Pipe out pavlovas 2-3" in diameter onto prepared baking sheet.
- Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap.
- Refrigerate for 1-2 hours or until set.
- Spoon the fruit mixture of your choice into the center of each pavlova and serve.
Nutrition
- Sugar: 23g
- :
- Calcium: 107mg
- Calories: 146kcal
- Carbohydrates: 24g
- Cholesterol: 12mg
- Fat: 3g
- Fiber: 1g
- Iron: 1mg
- Potassium: 162mg
- Protein: 6g
- Saturated Fat: 2g
- Sodium: 60mg
- Vitamin A: 202IU
- Vitamin C: 2mg
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