Mini raspberry pavlovas

By Donna Hay

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Mini raspberry pavlovas. Photo / Supplied
Mini raspberry pavlovas. Photo / Supplied

Makes 10

150ml egg white (approximately 4 eggs)
1 cup caster sugar
2 Tbsp cornflour
2 tsp white vinegar
1 1/2 cups double cream
250g raspberries
Icing sugar, for dusting

Preheat oven to 150C. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form.

Gradually add the sugar, whisking well until stiff and glossy. Add the cornflour and vinegar and whisk to combine. Spoon 1/2 cup of the mixture at a time onto baking trays lined with non-stick baking paper.

Reduce oven to 120C, place the trays in the oven and bake for 1 hour. Turn the oven off and allow the pavlovas to cool completely in the oven.

Spoon cream over the pavlovas, top with raspberries and dust with icing sugar to serve.

Tip: You can store leftover pavlovas in an airtight container for 3-4 days.

- NZ Herald

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