Strawberry Pavlova tartlets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Wash, clean and puree 250 g strawberries. Beat the egg whites, lemon juice and 1 pinch of salt until stiff with the whisks of the hand mixer.

2. 2

   While continuing to beat, add 125 g sugar and continue beating until the mixture is firm and shiny.

3. 3

   Remove 50 g of the strawberry puree, chill the rest. Mix 50 g strawberry puree and starch. 1⁄3 Pour meringue into a bowl and stir in the starch puree. Fold this strawberry meringue briefly into the rest of the meringue so that streaks appear.

4. 4

   Spread the meringue in 6 round blobs (each approx. 9 cm Ø) with sufficient space on the baking tray. Use a tablespoon to press a depression into each blob. Bake in the preheated oven (electric cooker: 125 °C/circulating air: 100 °C/gas: not suitable) for approx. 2 hours.

5. 5

   Switch off the oven and let the meringue cool down overnight.

6. 6

   Wash, clean and halve 250 g strawberries. Mix with 1 tablespoon of sugar and chill. Whip the cream until stiff and allow vanilla sugar to trickle in. Pour into the meringue shells. Spread strawberries on top.

7. 7

   Sprinkle Pavlova tartlets with the remaining puree and serve immediately.

Nutrition Facts

KCAL
240 kcal

CARBS
31 g

FATS
11 g

PROTEINS
3 g