Mini Pavlovas with Oolie Yogurt
Mini Pavlovas with Oolie Yogurt
This is the kind of dessert that makes entertaining feel easy. Pavlovas look impressive, but they’re mostly hands-off—and even better, they can be made ahead.
Instead of finishing them with whipped cream, we use Oolie Yogurt (Vanilla o Key Lime), which adds tang, structure, and protein without any extra mixing or sweetness adjustments. It turns a classic dessert into something lighter, dairy-free, and ready to assemble at the last minute.
Crisp shells, soft centers, and a quick yogurt + fruit topping make these perfect for spring gatherings, dinner parties, or anytime you want something that feels thoughtful without being complicated.
TIEMPO: ~1 hour 30 minutes (including bake + cooling)
Makes: 10 mini pavlovas
Comparte esta receta:
INGREDIENTES
4 large egg whites
Pinch kosher salt
2 tsp cornstarch
1¼ cups granulated sugar
1 tsp white wine vinegar
¼ tsp vanilla extract
1 cup Oolie Yogurt (Vanilla or Key Lime)
1 cup fresh fruit (berries, citrus, or stone fruit)
Instrucciones
Preheat: Preheat oven to 250°F and line a baking sheet with parchment paper.
Whip: Beat egg whites and salt on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla.
Shape: Spoon meringue into 10 rounds on the baking sheet, creating a slight well in the center of each.
Hornear: Bake 60–70 minutes until dry to the touch. Turn off oven and let cool completely inside.
Armar: Top each pavlova with Oolie Yogurt and fresh fruit just before serving.
Declaración de alérgenos:
Los alérgenos dependen de la marca de los productos que compre; ¡revise cuidadosamente los paquetes de los ingredientes que compre!
Alérgenos inherentes: Huevo (meringue + Oolie), Coconut; Dairy-Free; Gluten-Free.
