Mini pavlova (meringue)

(± 40 pcs)

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Ingredients:

3 egg whites

125 gr icing sugar

150 gr dark chocolate

2.5 dl whipping cream

1 tablespoon icing sugar extra

1 teaspoon orange peel

Fruit like: pieces strawberry, slices papaw, kiwi, passionfruit

extra:

oven

Tip for use of the yolks:

Kugelhopf with lemon

Arak cookies

Preparation:

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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.