Mini Pavlovas

Make mini pavlovas for your guests. The base is a classic Kiwi pavlova recipe, crunchy on the outside and marshmallowy on the inside. Did you know that its the DYC vinegar that makes the pavlova crunchy on the outside and marshmallow like on the inside? This recipe can also be made into one large pavlova – see our Berry Pavlova recipe. *Cook’s tips: Make sure that the eggs are at room temperature before starting this recipe. Eggs that are a few days old make the best pavlovas. Also check that the bowl is super clean and if you get any egg yolk in the egg whites you will need to discard this. Unlike cakes this mixture doesn’t rise when cooking – so make the pavlova to the right size.

4 Otaika Valley free range egg whites, at room temperature
1 ¼ cups sugar
1 tsp DYC white vinegar
1 tsp vanilla bean paste
1 tbsp cornflour

1 cup cream, whipped
Berries: strawberries, blueberries

Preheat the oven to 180°C.
Using a stand mixer, beat egg whites and sugar on maximum speed for 10 minutes or until thick and stiff peaks form when you lift the mixer head.
Combine white vinegar, vanilla paste and cornflour in a small bowl and add to the egg whites. Beat for another 4 minutes, or until the meringue is very thick and glossy.
Place a sheet of non-stick baking paper on a tray. Use small dabs of meringue mixture to fix the paper to the tray.
Pipe mixture into 12 mini pavlovas on the tray.
Place in the preheated oven. Immediately reduce temperature to 100°C and bake for 1 hour.
Turn the oven off and leave the pavlova in the oven until completely cool (at least 2 hours or overnight).
Top with whipped cream (add vanilla and icing sugar to taste).
Add toppings - we used pineapple, strawberries and blueberries and basil.
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