Recipe printed from:

a white bowl filled with meringue cookies dipped in chocolate

Mini Pavlovas

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.

Mini Pavlovas


3 egg whites
¼ cup sugar, granulated
¼ cup corn syrup, light
4 Tbsp water
1 Tsp lemon juice
1 Tsp vanilla extract


  1. In a sauce pan, combine sugar, corn syrup and water. Bring to a boil and dissolve sugar. Remove from heat.
  2. 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.*
  3. 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.
  4. 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: 16.8 KCal
  • Protein: 1.4 g
  • Carbohydrates: 3.9 g
  • Sodium: 7.4 mg
  • Phosphorus: 0.55 mg
  • Potassium: 6.23 mg

Renal Diet Nutrient Analysis

Servings per recipe: 30

Serving size: 10 g - 1 cookie

Renal and Diabetic Exchanges

0.26 carb choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup