Mini Pavlovas

Diet Type Low Phosphorus | Low Potassium | Low SodiumMeal Type Desserts & sweets

Recipe and photo used with permission of Chef Kris Gaudet

Chef’s Notes:

This is something that should be eaten within a few hours. If not the humidity will make the meringue chewy and sticky.
You can choose to dip the bottom (or top) in melted chocolate, and granulated sugar. The recipe analysis does not include the additional toppings.

Ingredients

egg whites

¼ cup

sugar, granulated

¼ cup

corn syrup, light

4 tbsp

water

1 tsp

lemon juice

1 tsp

vanilla extract

Directions

In a sauce pan, combine sugar, corn syrup and water. Bring to a boil and dissolve sugar. Remove from heat.
Using a mixer, beat the egg whites on high, until they are foamy. Lower the speed and trickle in the syrup. Add the lemon juice and vanilla. *Do not let syrup touch the whip or side of bowl as this will create little beads in the egg white.*
Keep whipping on high until you have reached a stiff peek. You can choose to use a spoon and add dollops on a parchment paper-layered baking sheet, or a piping bag and tip to create ridges.
Bake at 200 degrees F for one hour. *Do not open the oven door as this will deflate the meringue* Check after one hour and bake for another 45 minutes. They should be a light golden colour.

Nutrient Analysis

Calories: 510 KCal
Carbohydrates: 120 g
Sodium: 210 mg
Potassium: 120 mg

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