Recipe Details

Pavlovas have a crispy exterior with a soft, marshmallow-like interior, and these mini ones made into cupcakes are ideal for serving to guests.

Ingredients

PAVLOVA

• 9 

  large egg whites

• 1/4 tsp. 

  kosher salt

• 2 c. 

  (400 g.) granulated sugar 

• 1 tbsp. 

  potato starch or cornstarch 

• 1 tbsp. 

  white distilled vinegar

• 1 tsp. 

  pure vanilla extract

TOPPING

• 12 oz. 

  fresh or frozen raspberries

• 1/4 c. 

  (50 g.) granulated sugar

• 1 tbsp. 

  potato starch or cornstarch

• Juice of 1/2 lemon

• Whipped cream, for serving

Description

• PAVLOVA

  1. Step 1Preheat oven to 300° and line 2 standard 12-cup muffin tins with liners. 
  2. Step 2In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until frothy. With the mixer running, very slowly add granulated sugar and continue to beat until egg whites are thick, glossy, and hold a stiff peak, 5 to 7 minutes.
  3. Step 3Add potato starch, vinegar, and vanilla and continue to beat until just combined. Transfer to a piping bag fitted with a large star tip. Pipe meringue into liners, filling to the top of cups. 
  4. Step 4Place muffin tins in oven and reduce oven temperature to 250°. Bake pavlova until risen and set, 30 minutes. Turn off oven and let cool in oven 1 hour. Try not to open oven door during baking or cooling.

• TOPPING

  1. Step 1Meanwhile, in a medium pot over medium heat, combine raspberries, granulated sugar, potato starch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
  2. Step 2Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
  3. Step 3Top pavlovas with a dollop of whipped cream. Spoon raspberry sauce over. 
  4. Step 4Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.