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Nutrition Facts
Serving Size 65 g
(Approx. 12 Servings)
Amount Per Serving
Calories 170 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 125 mg 5%
Total Carbohydrate 21 g 7%
Dietary Fiber 0 g 0%
Sugars 20 g
Protein 3 g
Vitamin A 6% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Strawberry Balsamic Mini Pavlovas
Prep Time
45 minutes
Cook Time
1 hour
Total Time
1 h 45 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

6 egg whites, set at room temp.
1/4 Tsp sea salt
1 cup(s) sugar
1 Tsp vanilla extract
1 Tsp distilled white vinegar
2 Tsp corn starch
1 cup(s) heavy whipping cream
1/2 cup(s) Vela Farms Strawberry Balsamic Serrano Jam
1/4 cup(s) basil, Chiffonade
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Instructions

1
Preheat oven to 250˚F. Place a piece of parchment paper onto a sheet pan and set aside.
2
Place room temperature egg whites into a stand mixer with salt and beat on medium speed for 2 minutes. Increase speed of mixer and in a slow continuous stream, add sugar until incorporated.
3
Continue to mix on high until shiny, stiff peaks form. This can take up to 10 minutes (it should resemble marshmallow cream when ready). Remove bowl from stand. With a spatula, fold in vanilla and vinegar. Next, sift corn starch into mixture and fold again until everything is fully incorporated.
4
On parchment paper lined baking sheet, spoon out meringue, and using an offset spatula (or butter knife) spread out to a 4-inch circle about 1/2-inch thick. Repeat this with each meringue (you should be able to fit 6 per sheet pan).
5
Bake for 1 hour at 250˚F, then turn off oven and let sit in oven for about another hour to slowly cool and harden.
6
While Meringue sets up make the whipped cream by adding heavy whipping cream and strawberry balsamic jam to a stainless steel bowl and whip until stiff peaks form.
7
Assemble the Pavlovas by placing a cooked meringue disk onto a plate and spoon strawberry whipped cream over the top and garnish each with chiffonade of basil.

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