Pavlova Cupcakes with Raspberry Sauce for Spring Delight
Delight in these Pavlova Cupcakes With Raspberry Sauce, perfect for spring celebrations and gluten-free diets.
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Saucepan
Ingredients
For the Meringue Base
- 9 large egg whites Ensure they are at room temperature
- 1/4 tsp kosher salt Enhances flavor and stabilizes egg whites
- 2 cups granulated sugar Adds sweetness and glossy finish
- 1 Tbsp potato starch or cornstarch Provides stability
- 1 Tbsp white distilled vinegar Stabilizes meringue
- 1 tsp pure vanilla extract Infuses delightful flavor
For the Raspberry Sauce
- 12 oz fresh or frozen raspberries Use for zesty sauce
- 1/4 cup granulated sugar Sweetens the sauce
- 1 Tbsp potato starch or cornstarch Thickens the sauce
- 1/2 lemon juice Balances sweetness with acidity
For Serving
- whipped cream Consider dairy-free options
Instructions
Directions
- Preheat the Oven: Set your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Whip the Egg Whites: In a clean mixing bowl, add the egg whites and kosher salt. Beat until soft peaks form (about 3-5 minutes).
- Add Sugar Gradually: Slowly incorporate granulated sugar, 1 tablespoon at a time, until stiff peaks form (8-10 minutes).
- Fold in Ingredients: Gently fold in potato starch, white vinegar, and vanilla extract.
- Shape the Meringue Cups: Create cupcake shapes on the prepared baking sheet with the meringue mixture.
- Bake to Perfection: Bake for 1.5 to 2 hours, then cool inside the oven for 1-2 hours.
- Cook the Raspberry Sauce: Combine raspberries, sugar, potato starch, and lemon juice in a saucepan over medium heat until thickened (5-7 minutes).
- Assemble Before Serving: Top each meringue cup with whipped cream and drizzle with raspberry sauce.
Notes
For best texture, avoid adding toppings until just before serving. Use fresh mint for garnishing if desired.