Sometimes big party pleasers come in small packages. These mini pavlovas are the perfect elegant party treat. For more DIY and recipe ideas, subscribe to our YouTube channel: http://bit.ly/BlogSubs
These loaded meringue cookies come from New Zealand are named after a Russian ballerina and are topped with treats like strawberry raspberry jam, fresh mint, and edible flowers to boot.
Take four room temp eggs and seperate out the whites into your mixing bowl. (These cookies require a whole lot of whipping, so a standing mixer is a huge asset.) Add the tsp of lemon juice and salt and beat on a medium speed until they begin to get white and frothy.
Slowly add in your sugar, corn starch and vanilla extract while the mixer is still going. If sugar sticks to the bowl stop the mixer and give the bowl a quick scrape down. Turn the mixer up to high and let mix for about 8-10 minutes or until shiny stiff peaks are visible. A great tip is to take a pinch between your fingers and if you cant feel any hard sugar, it is ready.
Dab some of the mixture on your backing sheet to secure down the parchment paper with.
Use an ice cream scooper with a lever mechanism to scoop out the meringue onto the paper. Using a small spoon add very small dollops of the berry jam on top of each meringue ball, gently swirling on top. Use the spoon to carefully scoop out an indent on top of the ball for the toppings to go.
Place your meringues in a 200 degree F oven for approximately 1.5 hours, letting them sit in the turned off oven afterwards for an additional half hour. If your cookies are even a little bit soft, they need more time!
Take your cookies out of the oven and after making sure they are stiff and cool begin to add your jam, whipped topping, and berries. Garnish with edible flowers and lemon zest and enjoy right away!