A delightful mini pavlova using just one egg white! Savor a light, elegant dessert that’s simple to make and perfect for one or two people to enjoy.
1 large egg white, room temperature
1-2 tablespoons sweetener of choice
¼ teaspoon cornstarch
⅛ teaspoon cream of tartar
¼ teaspoon vanilla extract
⅛ teaspoon lemon juice
Ingredients For the whipped cream
¼ cup heavy cream
1 teaspoon sweetener of choice
¼ teaspoon vanilla
Toppings – fresh berries, sliced kiwi fruit, or your favourite sliced fruits.
Heat the oven to 100° C. Add the egg white to a medium-sized bowl. Beat with an electric hand mixer on high speed until foamy, about 20 seconds.
In a separate small bowl, whisk together the sweetener, cornstarch, and cream of tartar. Slowly add this mixture to the egg white while beating at medium speed. Increase the speed to high and beat until stiff peaks form and the mixture looks thick and glossy. Add the vanilla and lemon juice and beat for an additional 10 seconds.
Spoon the meringue onto a parchment-lined baking tray. Indent the centre with a spoon to allow room for the whipped cream. Bake for 1 hour, then turn off oven and let the meringue cool inside the oven for 1 hour.
Top with whipped cream and fresh fruit and/or berries.
This recipe for one is part of a much bigger collection that you can see here: Blended Bites