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 or 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.
TIME: ~1 hour 30 minutes (including bake + cooling)
Makes: 10 mini pavlovas
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Ingredients
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)
Instructions
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.
Bake: Bake 60–70 minutes until dry to the touch. Turn off oven and let cool completely inside.
Assemble: Top each pavlova with Oolie Yogurt and fresh fruit just before serving.
Allergen declaration:
Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
Inherent allergens: Egg (meringue + Oolie), Coconut; Dairy-Free; Gluten-Free.
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