Mini Pavlovas

These mini pavlovas taste like little bites of marshmallow cloud. I decorate mine with dried flower petals but you may add whipped cream and fresh fruit as a finish to the perfect dessert.

Makes about 15 mini pavlovas.

6 egg whites

375ml caster sugar

15ml vanilla

7,5ml lemon juice

10ml corn starch

Preheat your oven to 120℃.

Line a large baking sheet with a baking mat or parchment paper.

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.

Whisk the whites to soft peaks.

Switch the mixer to high speed and start adding the caster sugar one teaspoonful at a time. Keep going until you have not sugar left.

Run the mixer for another 4 minutes or so to ensure that all of the sugar has dissolved into the meringue.

Add the vanilla and lemon juice to the meringue mixture and fold in with a whisk.

Sieve the corn starch onto the mixture and fold in once more.

Pipe or scoop round of about 7cm in diameter onto the baking sheet.

Bake for 1 hour 15 minutes.

Turn off the oven and without opening the oven door, set a timer for another 30 minutes.

Remove the pavlovas from the oven and allow to cool completely before removing them from the baking sheet.

Serve the same day.

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