Mini pavlova (meringue)
(± 40 pcs)
1 tablespoon icing sugar extra
1 teaspoon orange peel
Fruit like: pieces strawberry, slices papaw, kiwi, passionfruit
Tip for use of the yolks:
If shown, hover = photo = conversion
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How to prepare:
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.
First published: April 12, 2003, Netherlands
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