Mini Chocolate Pavlovas with Caramel

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1/4 cup caramel sauce
• Whipped cream (optional)

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites until stiff peaks form.
3. Add the sugar, 1 tablespoon at a time, continuing to beat the mixture until it is glossy and the sugar has dissolved completely. This should take about 5-7 minutes.
4. Sift the cocoa powder over the egg white mixture and fold it in gently with a spatula.
5. Add the white vinegar and vanilla extract and stir to combine.
6. Spoon the mixture onto the lined baking sheet, forming 8 small mounds. Use the back of a spoon to create a small well in the center of each pavlova.
7. Bake the pavlovas for 45-50 minutes or until dry to the touch. Turn off the oven and let them cool inside for 1 hour.
8. To serve, drizzle each pavlova with caramel sauce and top with whipped cream (if desired).

Verdict:

These mini chocolate pavlovas are a delicious and impressive dessert. They have a crispy outer shell and a soft, marshmallow-like center that pairs perfectly with the caramel sauce. The addition of whipped cream on top adds a touch of creamy sweetness that balances out the chocolate and caramel flavors. This is a great recipe for a special occasion or a dinner party.

Serving Suggestions:

• Serve with fresh berries for a pop of color and flavor.
• Drizzle additional chocolate sauce over each pavlova for a more decadent dessert.
• Pair with a glass of red wine for a sophisticated dessert pairing.