Mini Pavlova’s with Dulce de Leche + Strawberries

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Mini Pavlova’s with Dulce de Leche + Strawberries

Servings 12 shells

Ingredients

  • Ingredients:
  • 6 egg whites, room temperature
  • cups white sugar
  • 2 teaspoons cornstarch
  • ½ tablespoon white vinegar or lemon juice
  • ½ tablespoon vanilla extract
  • 1½ -2 cups dulce de leche, homemade or store bought
  • fresh strawberries or fruit of choice
  • confectioner’s sugar, optional
  • Homemade Dulce de Leche: Yield- 1¼ cup
  • 1-14 ounce can sweet condensed milk

Instructions

Pavlovas:

Preheat oven at 225˚ F.

Place parchment paper on baking sheets, and trace 3 to 3½ inch circles (as your guide for the pavlovas).

Using a stand mixer, whisk the egg whites until soft peaks form. Slowly add in the sugar; continue whisking (8-10 minutes), until egg whites become stiff and the mixture is smooth and glossy.

Combine cornstarch, vinegar, and vanilla in small bowl; gently fold into the meringue mixture, until fully incorporated but do not over mix, about 5-6 seconds.

Flip parchment paper over (traced circles should be facing down towards the sheet pan). Spoon or pipe the meringue in the middle of each circle, then use a spoon to push outwards; creating a well with the meringue for the filling.

Bake for 1 hour and 15 minutes then turn oven off and without opening the door; let meringue in the hot oven 1-2 hours. The outside will be dry and crisp and the inside will still be marshmallow soft.

Store pavlova shells at room temperature, in an airtight container 3-5 days until ready to fill. Top them with dulce de leche, fresh fruit and confectioner’s sugar. Enjoy!

Dulce de Leche:

Pour sweetened condensed milk into an ovenproof deep pie or casserole dish; cover tightly with foil. Set dish in a roasting pan filled with enough hot water to reach halfway up dish.

Bake condensed milk in middle of oven for 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove dish from water bath and cool. Store in refrigerator until ready to use. Will keep 7-10 days. Enjoy!