Registered dietitian Emily Burt shares her recipe for tasty mini pavlovas with berries in the CTV Morning Live Kitchen. Click here to learn more about Emily Burt.
Mini Pavlovas with Berries
Serves 8
- 3 egg whites
- ½ cup granulated sugar
- ½ cup confectioner’s sugar (icing sugar)
- Salt, pinch
- 1 lb. Fresh berries
- Low-fat vanilla Greek yogurt, optional
Directions: Preheat oven to 250º F. Line baking sheet with parchment paper. Place egg whites in bowl, add a pinch of salt and whisk with an electric mixer until firm peaks form. Slowly add sugar, 1 Tbsp. at a time until mixture is stiff and shiny.
Sift in confectioner’s sugar and fold together with a large wooden spoon or spatula. Spoon or pipe mixture into mini pavlova “nests” onto parchment paper. Make a small indent in the center of the nest with the back of a spoon.
Bake for 2 hours or until crisp and lightly golden.
Allow nests to cool, top with fresh berries and yogurt. Garnish with a sprig of mint.
