We’ve taken New Zealand’s famed holiday Pavlovas, made them mini and added a phyllo crunch! Meringue, whipped cream, strawberries and kiwi all tucked in phyllo make for beautiful festive desserts.
4 large egg whites
5/8 teaspoon cream of tartar, divided
1 1/4 cups extra-fine sugar
3 packages (15 count, each) Athens® Phyllo Shells
1 cup heavy cream
1/2 teaspoon vanilla
3/4 cup strawberries, small slices
3/4 cup kiwi, small slices
Preheat oven to 200⁰F. In the bowl of an electric mixer, whisk egg whites at medium speed approximately 5 minutes or until foamy. Add 1/2 teaspoon cream of tartar and continue whisking until soft peaks start to form. Increase speed to medium-high and add 1 cup of sugar, one tablespoon at a time, whisking for 5-10 minutes or until stiff peaks form and meringue is glossy but not dry.
Using a round or star-shaped tip, pipe meringue in a circular motion inside shell, continuing up above the shell sides, i.e. “building walls” with the center empty. Place on baking sheet and bake for 1 hour and 15 minutes or until the meringues are dry. Turn off the oven and allow the meringue shells to rest inside for 15 minutes.
Using a stand or hand mixer, whip heavy cream, vanilla, 1/4 cup sugar and 1/8 teaspoon cream of tartar until stiff peaks form.
Pipe or spoon whipped cream into meringue phyllo shells. Top with strawberries and kiwi and serve.
Serving size: 1 shell (16g), Amount per serving: Calories 40, Total Fat – 2g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5 mg, Sodium – 35 mg, Dietary Fiber – 0g, Total Carbohydrate – 6g, Sugars – 6g, Protein –0g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium – 0%
- This recipe makes extra whip cream which can be enjoyed in other desserts and drinks.
- Granulated sugar processed in a food processor for 1 minute can be substituted for extra-fine sugar
- Once baked, the meringue shells (without filling) can be stored for 3 days in an airtight container at room temperature.