Mini Pavlova Nests
A delicious twist on the much loved Pavlova.
Ingredients
4 Otaika Valley free range egg whites, at room temperature
1 1/4 cups sugar
1 tsp DYC white vinegar
1 tsp vanilla bean paste
1 tbsp cornflour
Topping Ideas
Tatua Dairy Whip
Fresh berries
Dole Tropical Gold Pineapple
FreshLife macadamia nuts, almonds
Superb Herb mint, basil
Icing sugar
Method
1. Preheat the oven to 180 degrees
2. Using a stand mixer, beat egg whites and sugar on maxium speed for 10 minutes or until thick and stiff peaks form when you lift the mixer head.
3. Combine white vinegar, vanilla paste and cornflour in a small bowl and add to the egg whites. Beat for another 4 minutes, or until the meringue is very thick and glossy.
4. Place a sheet of non-stick baking paper on a tray. Pipe 12 mini meringue nests on the tray.
5. Place in the preheated oven. Immediately reduce temperature to 100 degrees and bake for 1 hour. Turn the oven off and leave the pavlova in the oven until completely cool (at least 2 hours or overnight).
6. Dress the pav: Just before serving, top each nest with Dairy whip. Arrange your favourite toppings. Dust with icing sugar.