MINI PAVLOVAS, YOGURT AND CLEMENTINES
- Servings : 8
- Preparation : 15 minutes
- Cook time : 1 hour 30 minutes
- Calories : 100 cal
- Carbohydrate : 23 g
- Fiber : 1 g
- Protein : 2 g
Ingredients
- 3 egg whites
- 125 ml (1/2 cup) sugar
- 1 pinch of salt
- 5 ml (1 tsp) cornstarch n
- 5 ml (1 tsp) lemon juice
Topping
- Peach yogurt
- 5 to 7 clementines, peeled and cut into pieces
- Mint
Steps
1 - Preheat the oven to 150°C (300°F).
2 - Place parchment paper on a baking sheet. Set aside.
3 - Place the egg whites and salt in the bowl of a stand mixer.
4 - Whisk for 4 minutes (until stiff peaks form).
5 - Add 1 tbsp of sugar at a time and whisk again for 4 minutes (until firm, glossy peaks form).
6 - Add the cornstarch and lemon juice. Whisk for 1 minute.
7 - Add the cornstarch and lemon juice. Whisk for 1 minute.
8 - Add the cornstarch and lemon juice. Using a spoon, make 8 pretty little nests. Make a hollow in the center.
9 - Place in the oven.
10 - Reduce the temperature to 130°C (270°F) and cook for 30 minutes.
11 - After 30 minutes, reduce the oven temperature to 110°C (230°F) and bake for 60 minutes.
12 - Remove from the oven. Let cool completely.
13 - When serving, place the mini pavlovas on a pretty serving board.
14 - Garnish with peach yogurt and pieces of clementines. Decorate with mint.
15 - Serve and enjoy.
@Lyne : Que c’est gentil Lyne! Merci infiniment pour votre beau commentaire! :)
Merci beaucoup pour les belles recettes. Je vous souhaite une bonne année santé et bonheur a vous tous 🥰
Je veux manger bien important
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