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Pavlova Cookies

Pavlova Cookies

  • Author: Samuel
  • Total Time: 1 hour 30 minutes
  • Yield: 20 cookies 1x
  • Diet: Gluten Free

Description

Pavlova Cookies are light and airy meringue-based cookies with a crisp exterior and a chewy center, topped with luscious whipped plant-based cream and fresh fruits. This simple yet elegant dessert features natural flavors and versatile variations, making it ideal for any occasion. Easy to prepare and delightful to serve, these cookies bring a perfect balance of textures and sweetness in every bite.

Ingredients

Scale

Meringue Base

  • 4 egg whites (room temperature)
  • 1 cup sugar
  • 1 tsp natural vanilla extract (natural)
  • 1 tbsp cornstarch
  • 1 tsp natural gelling agent

Whipped Cream Topping

  • 1 cup plant-based cream
  • 1 tsp natural vanilla extract (natural)
  • 1 tbsp lemon juice

Garnish

  • Fresh fruits (strawberries, passionfruit, kiwi, or any preferred fruits)

Instructions

  1. Prepare the Meringue: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, increasing the mixer speed to high, until the mixture is glossy and stiff peaks form. Gently fold in cornstarch, natural vanilla extract (natural), and natural gelling agent to stabilize the meringue.
  2. Shape the Cookies: Using a spoon or piping bag, dollop or pipe small rounds of meringue onto the baking tray. Make a small indent in the center of each round to hold the cream topping later. Space the rounds evenly to allow gentle expansion while baking.
  3. Bake and Cool: Bake the meringue rounds slowly at a low temperature for 60 to 75 minutes to dry them out without browning. Once baked, turn off the oven and let the meringue cool completely inside with the oven door slightly ajar to prevent cracking.
  4. Whip the Plant-Based Cream: While the meringues cool, whip the plant-based cream until soft peaks form. Add natural vanilla extract (natural) and lemon juice, then mix to brighten the flavor. Keep refrigerated until ready to use.
  5. Assemble Your Pavlova Cookies: Once cooled, add a dollop of the whipped cream into the center indent of each meringue cookie. Garnish immediately with fresh fruit for a visually stunning and delicious finish.

Notes

  • Use room temperature egg whites for easier whipping and fluffier meringue.
  • Add sugar gradually to dissolve completely and achieve a smooth, shiny meringue.
  • Fold cornstarch and natural gelling agent gently to preserve airiness in the meringue.
  • Bake at a low temperature for a longer time to get the perfect crunchy exterior and chewy center.
  • Assemble the cookies just before serving to prevent meringue from absorbing moisture and becoming soft.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90 kcal
  • Sugar: 15 g
  • Sodium: 5 mg
  • Fat: 2 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: Pavlova Cookies, meringue cookies, plant-based dessert, gluten free cookies, light dessert, airy cookies

Find it online: https://quicktastykitchen.com/pavlova-cookies/