Sort ingredients
michdy74
QR Code
Listen
Pdf
Preheat oven to 275 F.
In a stand mixer fitted with a whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
Add the sugar and continue to beat on medium high speed until stiff peaks form.
Add the vinegar, corn starch and extracts and beat on low until well mixed.
Line a baking sheet with parchment paper.
Spoon the meringue into 8 even, round piles.
Use the back of a tablespoon to spread the meringue into circles about ½-inch tall and approximately 3-inches wide.
Use the spoon to create a gentle depression in the center of the meringue.
Bake for 20 minutes.
Keeping the oven door closed, turn off the heat but leave the pavlovas in the oven for another hour.
Remove the pavlovas from the oven and allow to cool completely.
Stir the light sour cream and maple syrup together in a small bowl.
Remove from the parchment paper gently.
Place the pavlova on a plate and spoon 2 tablespoons of the cream into the center.
Top with berries and a drizzle of balsamic glaze.
Top with a sprinkle of mint leaves, if desired.