Mini Pavlovas Rainbow Edition

Ingredients

For the Rainbow Meringue Nests:

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp cornstarch

1 tsp white vinegar

Gel food coloring (Red, Orange, Yellow, Green, Blue, Purple)

For the Chantilly Cream:

1.5 cups heavy whipping cream, chilled

2 tbsp powdered sugar

1/2 tsp vanilla extract

For the Rainbow Fruit Topping:

1/4 cup raspberries (Red)

1/4 cup mandarin orange segments (Orange)

1/4 cup mango, diced (Yellow)

1/4 cup kiwi, diced (Green)

1/4 cup blueberries (Blue)

1/4 cup purple grapes, quartered (Purple)

For Garnish:

Fresh mint leaves

Flaky sea salt (optional, to balance sweetness)

Directions

Preheat: Set oven to 250°F and line a large baking sheet with parchment paper.

Whisk Meringue: Beat egg whites until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, whisking on high until stiff and glossy.

Finish Base: Gently fold in cornstarch and vinegar.

Color: To create a rainbow effect, paint thin vertical stripes of gel food coloring inside a piping bag before filling with meringue.

Shape: Pipe 8–10 small nests onto the parchment paper, ensuring the sides are built up higher than the centers.

Bake: Bake for 60 minutes. Turn off the oven and let them cool completely inside with the door cracked open to ensure a crisp finish.

Whip Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Assemble: Dollop the whipped cream into the center of each cooled rainbow nest.

Layer Fruit: Arrange the fruit in a rainbow pattern or assign one specific color of fruit to each tinted nest for a monochromatic look.

Garnish: Add a tiny mint leaf to each for a pop of contrast.

Nutritional Info (per serving, serves

Calories: 275

Protein: 3g

Carbohydrates: 35g

Fat: 14g

Fiber: 2g

Sugar: 31g

Sodium: 45mg