Fruity Pavlovas

Mini Fruity Pavlovas

Ingredients
Egg white, from 4 large eggs at room temperature
200g castor sugar
1 1/2 tsp corn flour
1 tsp white vinegar

Toppings
Sweetened whipped cream
250ml Whipping cream
20g icing sugar, adjust to your liking
1 tsp vanilla extract

Fruit
Blueberries, strawberries, raspberries, mango cubes, passionfruit pulp
Mint sprigs, to garnish
Icing sugar, for dusting

Method
Preheat oven to 150°C. Prepare a large baking tray with baking paper and set aside.
In a large mixing bowl, or the bowl of a stand mixer add the egg whites and beat on high for a minute, add in the sugar 1 tablespoon at a time.
Beat for 8-10 minutes on high speed until the sugar has dissolved (rub a bit of the mixture between your fingers, it should be smooth and not gritty).
The mixture should be fluffy and glossy. Add the vinegar and corn flour, and beat for a further 30 seconds.
Add the mixture to a large piping bag with a star-shaped nozzle, and pipe mounds of the meringue mixture onto the prepared baking tray.
Use the back of a spoon to make a slight dent on the top of the piped meringue to make room for the toppings.
Place the tray in the oven, turn the temperature down to 110C, and bake for 90 minutes.
Turn the oven off and leave the tray of meringues to fully cool for 3-4 hours or overnight.
Once cooled store in an airtight container.

Assemble
To make the cream
Add all the ingredients for the sweetened whipped cream to a mixing bowl, and beat till soft peaks form.

Serve the pavlovas with a big dollop of cream, top with fresh fruit, garnish with sprigs of mint, and dust with icing sugar. Serve immediately.