Vegan mini Pavlova

Preparation time: approx. 30 min + baking
Difficulty: Low

Ingredients:

• 250 g powdered sugar

• 12 g egg-free egg whites

• 108 g water

• 4 large tablespoons cornstarch

• 1 tablespoon vinegar (apple or wine)

Instructions:

1. Mix the vegan egg whites with water and beat them until a firm, glossy meringue forms.

2. Gradually add the powdered sugar while continuing to beat. Mix until the mixture is smooth, stable, and free of sugar crystals.

3. Then stir in the cornstarch and vinegar.

4. Transfer the mixture to a piping bag.

5. Pipe desired mini pavlovas (can be nests or mounds) onto a baking sheet lined with baking paper.

6. Bake the pavlovas at a low temperature of 120 °C for 90 minutes, then leave them in the turned-off oven to cool completely for at least 30 minutes. 

Tip:
Once the pavlovas are dry, light, and crispy, fill them with cream or whipped vegan cream and decorate with fruit.