Mini Heart Pavlova
In a clean glass mixing bowl add egg whites, vinegar & salt. Whisk until frothy before very gradually adding the sugar. Whisk to soft peaks. Add the vanilla, cornstarch & food colouring. Whisk until incorporated. Transfer to a piping bag fitted with a star tip.
Ingredients
- 5 large egg whites, room temperature
- 1 teaspoon cider vinegar
- 1 pinch salt
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon Fleischmann’s Corn Starch
- 3 drops red food colouring
- 2 cups freshly whipped cream, to finish
- 2 pints fresh raspberries, to finish
- Edible rose petals, to garnish (optional)
Method
In a clean glass mixing bowl add egg whites, vinegar & salt. Whisk until frothy before very gradually adding the sugar. Whisk to soft peaks.
Add the vanilla, cornstarch & food colouring. Whisk until incorporated. Transfer to a piping bag fitted with a star tip.
On a lined baking sheet pipe the meringue into six evenly sized hearts, creating a border around the edges.
Bake at 275(f) degrees for 1 hour. Turn the oven down to 225(f) degrees & bake for an additional 30 minutes. Turn the oven off & let cool to room temperature.
When ready to serve pipe whipping cream into the center of each heart. Top with fresh raspberries & edible rose petals. If preparing in advance, refrigerate until ready to serve!
