GF/DF Pavlovas with Lemon Coconut Cream

makes 18 mini pavlovas or 1 large

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven to 350 F Line 3 baking sheets with parchment paper Beat 8 egg whites and a pinch of salt until holding peaks but not stiff. Continue beating and add in 2.5 cups of sugar VERY gradually. You should end up with stiff, shiny meringue Sprinkle 4 teaspoons of cornstarch, add a few drops of vanilla extract, and 2 teaspoons of white wine vinegar. Fold in until combined. Spread the meringue onto the parchment paper-lined baking sheets creating eighteen 4 inch circles (6 circles per baking sheet, I like to draw out the circles onto the paper ahead of time as a guideline by tracing a cup) *Note: you can also spread all the meringue into one big pizza-like shape, ensuring that the edges are higher than the middle so it can hold the filling. This is fun for big groups, you slice it up and serve pieces. Use the back of a measuring spoon to make a small indentation in the center of each circle Place baking sheets in the oven and lower the temp to 300 F. Bake for 30 minutes When the 30 minutes are up, turn off the oven but leave them sitting inside for another 30 minutes. They will have some cracks, that’s normal. They are meant to be crisp on the outside and marshmallowy on the inside. Remove from oven and allow to cool completely. Fill the indents with a scoop of lemon coconut cream and top with fresh blueberries, blackberries, raspberries, strawberries and/or kiwis (you can also throw in some mint leaves if you like because it's pretty fantastic)