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
Want to share your experience making these delightful No-Bake Mini Pavlova Meringue Cakes or discuss tips and tricks? Join the conversation in the Baking and Desserts forum!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments