Pavlova is a show stopping meringue dessert and is easier than you think! Mini pavlovas have crisp shells and marshmallow centers. They melt-in-your-mouth!
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KITCHEN EQUIPMENT:
Favorite frosting tips – http://amzn.to/1ZNUGgb
KitchenAid Stand Mixer – http://amzn.to/1WdaPgF
glass mixing bowl – http://amzn.to/20vA7at
John Boos cutting board – http://amzn.to/1Q6dOVi
Le Creuset Silicone Spatula – http://amzn.to/1Pn5HTn
OXO Food Scale – http://amzn.to/24BZY1z
Fine Mesh Strainer – http://amzn.to/23vgGxm
9 inch non-stick Pans – http://amzn.to/1Wdb0J7
Santoku Knife – http://amzn.to/1NtkDkf
Serrated Knife – http://amzn.to/2255okj
Large Baking Sheet – http://amzn.to/1TbjWZO
Offset Spatula: http://amzn.to/1s72izx
INGREDIENTS:
Ingredients for Pavlova:
6 egg whites, room temperature (see tip above)
1.5 cups white sugar
2 tsp corn starch
1.5 tsp lemon juice
1.5 tsp vanilla extract
Ingredients for Frosting:
1.5 cup Cold heavy whipping cream
2 Tbsp white sugar
Ingredients for Topping:
4-5 cups fresh fruit
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