Individual-sized pavlovas are a simple-yet- festive gluten-free dessert, and this recipe illustrates how easy they are to customize just the way you like them, with options for flavoring the meringue shell, the cream filling, and the fruit topping. Mix and match with the combinations shown here, or come up with some of your own!
Position a rack in the middle of the oven and heat to 250°F.
On a 12-1/2 x 16-inch sheet of If You Care non-stick parchment paper, trace six evenly-spaced 4-inch- diameter circles. Flip the parchment over (pencil side down) and place on a rimless baking sheet.
In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and vinegar until soft peaks form.
Sift together 1-1/4 cup of the sugar, cornstarch and salt. With the mixer running, add the dry ingredients 1 Tbs. at a time. Beat on high for 2 minutes more, until the mixture is stiff and shiny. Beat in the cocoa, raspberry powder, or vanilla, if using.
Using an ice-cream scoop, portion the meringue evenly among the six circles on the parchment, and spread to the edge of the circles, making a nest shape with a slight depression in the middle.
Bake 1 hour and 15 minutes, rotating the baking sheet once. Turn off the oven and let the meringues cool completely in the oven with the door slightly open.
Meanwhile, in a medium bowl, whip the cream and the remaining 2 Tbs. sugar. Gently fold in the lemon
curd or caramel sauce, if using.
Gently remove the meringue nests from the parchment with an offset spatula. Spoon the whipped cream into the meringue nests, spreading it out almost to the edge. Arrange the fruit over the cream and serve immediately.
TIP: To make raspberry powder, pulse freeze-dried raspberries in a food processor until they’re ground to a fine powder, then sift through a medium-mesh strainer to remove the seeds.