Delicious Pavlova Cupcakes with Raspberry Sauce for Spring Bliss
Enjoy these Pavlova Cupcakes with Raspberry Sauce, a delightful and elegant spring dessert.
Equipment
- Electric mixer
- Saucepan
- - Piping bag
- Baking sheets
- Parchment paper
Ingredients
Meringue
- 4 large Egg Whites Room temperature for best results.
- 1/4 teaspoon Kosher Salt Enhances flavor and stabilizes egg whites.
- 1 cup Granulated Sugar Avoid brown sugar for best results.
- 2 tablespoon Potato Starch or Cornstarch Acts as a stabilizer.
- 1 teaspoon White Distilled Vinegar Helps stabilize egg whites.
- 1 teaspoon Pure Vanilla Extract Adds depth of flavor.
Raspberry Sauce
- 2 cups Fresh or Frozen Raspberries Defrost if using frozen.
- 1/4 cup Granulated Sugar For sweetening the sauce.
- 1 tablespoon Lemon Juice Adds acidity and brightness.
Topping
- 2 cups Whipped Cream Consider a dairy-free version if preferred.
Instructions
Prepare Pavlova
- Preheat your oven to 225°F (110°C) and prepare baking sheets lined with parchment paper.
- In a clean, dry bowl, whip the egg whites and kosher salt until soft peaks form. Gradually add granulated sugar, whisking until stiff peaks and glossy meringue forms.
- Gently fold in potato starch or cornstarch and white vinegar until just combined.
- Spoon or pipe the meringue onto baking sheets in small, round dollops.
- Bake for about 1.5 hours until crisp outside and soft inside. Turn off the oven and let cool inside.
Prepare Raspberry Sauce
- In a saucepan, sauté raspberries with sugar and lemon juice over medium heat, simmering until thickened for 5-10 minutes.
- Strain if a smoother sauce is desired.
Assemble
- Once cooled, top each pavlova with whipped cream and raspberry sauce just before serving.
- Optionally garnish with fresh mint leaves.
Notes
Assemble pavlova cupcakes right before serving to maintain their delightful texture. Enjoy fresh for the best experience.