If there's one thing your wedding guests will NEVER FORGIVE you for, it's the food. Make sure you're serving delicious, inventive eats and drinks.
To get you started in the right direction, here is a classy wedding dessert: mini pavlovas! Say yes with me; YES!!!!
4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream, whipped
10 passion fruits, for serving (optional)
Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
Note: the folks at Valley & Co., who created this recipe used ramekins as the template and adjusted the baking time by half. You can bake yours even smaller, but be sure to make up for the less baking time.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form.
With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
Mound the meringue in the center of the 8-inch circle.
Using a spatula, evenly spread meringue out towards the edges.
Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees.
Bake for 1 hour and 15 minutes.
Turn off oven and let meringue cool completely in oven.
When meringue is cool and completely dry, top with whipped cream and desired fruits.