An ode to mama! Crunchy on the outside, soft on the inside pavlova hearts with whipped cream and macerated strawberries. An easy dessert that impresses everyone, perfect for Valentine's Day.
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Beat the egg whites using an electric mixer until stiff peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. The mixture should be glossy. Stop the mixer and add the arrowroot starch, vinegar, and vanilla extract. Gently fold them into the egg white mixture until well combined. Spoon the pavlova mixture onto the prepared baking sheet in the shape of hearts. You can use a piping bag for a neater shape, a plastic big, or create one large one! Create a small well in the center of each heart to hold the toppings (i did this with a tablespoon). Place the baking sheet in the preheated oven and bake for about 60-75 minutes, or until the pavlovas are crisp on the outside and soft on the inside. While baking, make your macerated strawberries. Dice the strawbs and add to a bowl with maple syrup and lemon juice. Mix and let rest. Once baked, turn off the oven and let them cool inside with the oven door slightly ajar to prevent cracking. Once cooled, carefully remove the pavlovas from the parchment paper. Fill the wells with whipped cream and top with fresh berries.
