Mini pavlova (meringue)

Preheat the oven to 150°C/300°F (fan oven 135°C/275°F).

Beat the egg whites in a heat resistant bowl to peaks. Place the bowl on a pan with boiling water and add, while constantly whipping, the icing sugar (best using a mixer).

Line 2 baking sheets with baking paper. Make with the mixture ± 40 circles of about Ø 4 cm (the bottoms). Spoon the rest of the mixture in a piping bag with a needle of 5 mm. Pipe on each bottom three circles onto each other on the outer edge.

Bake the pavlova's firm in ± 30 minutes. Open the oven door slightly and let the pavlovas cool in the oven. Dip the bottoms in melted chocolate and place on a sheet baking paper till the chocolate stiffens.

Mix whipping cream, extra icing sugar and orange grater. Stir till it gets slightly thicker. Spoon the mixture in a piping bag with small needle and pipe the stuffing in the pavlova's. Decorate the pavlova with fruits.