Mini Pavlova Recipe

For the Pavlovas

1. Preheat oven to 275°F. Line a large sheet pan with parchment or a Silpat mat.
2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed (Kitchenaid #6).
3. With the mixer on medium, slowly add the sugar, 1 tablespoon at a time. Once you’ve added about half the sugar, turn the mixer up to medium-high speed (Kitchenaid #8) and slowly add the remaining sugar. Beat on medium-high speed until the meringue forms a stiff peak.
4. Add the vanilla extract and mix just until just combined, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula and fold them into the meringue.
5. Transfer the meringue to a large piping bag fitted with a star tip.
6. Pipe 3-inch circles of meringue. Then, on top of the circle, pipe a small second layer only around the edge to create a well that will hold the fruit.
7. Place the pavlovas in the oven for 1½ hours, or until the centers are no longer wet and you can pick them up off the parchment easily. Then, turn the oven off and open the door, leaving the pavlovas inside, and allow them to cool to room temperature.

For the Chocolate Sauce

1. Combine the chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on high for 1 minute, or until the chocolate has melted fully. Set aside.

Assembly

1. Fill each pavlova with 1 tablespoon of the chocolate sauce. Top with strawberries and whipped cream, if using. Drizzle over any additional chocolate sauce. Serve immediately.