Skip to content
Mini Pavlova’s with Dulce de Leche + Strawberries
- Ingredients:
- 6 egg whites, room temperature
- 1½ 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 oz) can sweet condensed milk
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 30 minutes then turn oven off and without opening the door; leave meringue in the closed oven for 1-3 hours (the longer it sits the crispier the shell). 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 Stove Top Method:
Remove the label from the can. Fill a large pot with enough water to cover the can by 1-2 inches. Bring to a boil and simmer for 2 1/2 – 3 hours. Check the water level every 30 minutes and add more water as needed, keeping the can covered throughout the entire cooking process. Remove pan from heat (leave can in water) and let dulce de leche come to room temperature. Once the can has been opened, transfer dulce de leche to a container with a lid and refrigerate for 7-10 days. The unopened can will keep at room temperature for 4-5 weeks.
