1) In a stand mixer bowl, add egg whites and whisk on medium high speed until stiff peaks form. 2-3 minutes.
2) Gradually add sugar 1 tablespoon at a time, letting batter whisk together with sugar for 20 seconds before adding more.
3) Add remaining batter ingredients. Place back on medium speed for 2 minutes, until glossy. 4) Spoon six 3-4-inch round mounds of meringue onto baking sheet.
5) Bake for 45 minutes to 1 hour. Turn oven off and keep baking sheet in oven for an additional 1 hour.
Place heavy whipping cream in stand mixer with powdered sugar and vanilla. Whip until stiff peaks form 2-3 minutes. Top each round with whipped cream and sliced strawberries.
A Strawberry Pavlova is the perfect gluten free dessert! A light baked meringue cake topped with whipped cream and seasonal produce.
A great dessert to serve for Mother's Day! With a dairy-free option, this dessert is a great allergy-friendly option!
FULL RECIPE AT: