Alive and Cooking

Meringue and Mini Pavlova

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(Makes 30-40)

3 egg whites
200g caster sugar

Using a mixer, whisk the egg whites until light and fluffy.
Sprinkle the sugar in gradually whilst mixing, until the sugar is dissolved and mixture is smooth and shiny.
Pipe the mixture onto a lined baking tray (approx. 4cm diameter.)
Cover the meringues with a sheet of baking paper and press down gently to flatten out.
Keep the baking paper on and bake at 50-100°C (the lowest temperature your oven goes to) overnight.

Mini Pavlova
500ml whipped cream
1 punnet strawberries
2 kiwi fruits
2 passionfruit
Mint leaves, to garnish


Decorate the flattened meringues by ornately piping cream and placing chopped fruit of your choice all over.

Meringue and Mini Pavlova