Bite-Sized Pavlovas

Ingredients

• Egg white

  Raw, fresh eggs

  4 large or 132g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Cornstarch

  2 tsp or 5g

• Vanilla extract

  ½ tsp or 2g

• Vinegar

  Distilled

  1 tsp or 5g

• Raspberries

  Raw

  1 cup or 123g

• Heavy whipping cream

  Fluid

  1 ¾ cup, fluid or 417g

• Caster Sugar (Coles)

  Sugar - Coles

  8 oz or 227g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Kiwi fruit

  Green, raw

  2 fruit or 138g

Directions

1. You will need 4 baking sheets, lined with parchment or silicone liners and a piping bag with a large tip.
2. Preheat the oven to 350F or 180C.
3. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar a spoonful at time, still beating, until you've got a bowl full of shiny, thick meringue. There should be no grittiness left when you rub the meringue between your thumb and finger.
4. Use a sieve or sifter to sprinkle in the cornstarch, add the vanilla and vinegar, then gently fold to combine.
5. If you are using parchment paper or silicone mats without guidelines, you can use permanent marker or pencil to draw small circles as guide. Mine are about 2 inches or 5cm wide. Turn the paper over so you will be adding the meringue on the clean side.
6. Put the meringue in a piping bag with a large tip. Start in the middle of your circles and pipe a solid base, finishing with one more circle of meringue on top of the very outside of the base.SavePiping the meringue
7. Put the first two pans into the oven, turn it down to 300F or 150C and bake for 20 minutes. Turn the oven off and leave the meringues in for another 20 minutes, then take them out of the oven and put them in a cool dry place.
8. Once the first batch is out, preheat your oven again to 350F or 180C and repeat the process with the last two pans.
9. When you are ready to assemble the bite-sized pavlovas, whip the cream into firm peaks and peel and cut your fruit, if necessary. Small fruit, like raspberries, can be left whole.
10. Spoon a couple of teaspoons into the meringues then top with fruit. Serve the bite-sized pavlovas within an hour of assembly as the cream will soften the meringues.
11. Recipe by: Stacy Rushton (source: https://sundaysuppermovement.com/bite-sized-pavlovas-plus-finger-food-dinner-recipes/)