Mini pavlovas

Mini pavlovas

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  • 8
  • Easy
  • Fat conscious
  • 15 minutes
  • 1 hour, 20 minutes
  • Ken Forrester Noble Late Harvest 2015

Ingredients

  • 3 free-range egg whites, at room temperature
  • 1⁄4 t cream of tartar
  • 150 g caster sugar
  • a few drops pink or red food colouring (optional)
  • For the topping:
  • 1⁄2 cup cream, whipped
  • 1 cup thick plain yoghurt
  • 1 lemon, juiced
  • 8 black figs
  • 1 x 180 g sachet Woolworths berry medley coulis

Cooking Instructions

Preheat the oven to 120°C. Trace the outline of four cups or glasses onto a sheet of baking paper, about 5 cm in diameter. Place the baking paper onto a baking tray.

Beat the egg whites in a mixer until frothy, about 1 minute, then add the cream of tartar and beat until soft peaks form, about 5 more minutes.

Add the sugar a little at a time, beating after each addition, until the mixture is thick and glossy with firm peaks – this takes about 10 minutes. Gently stir in a few drops of the food colouring (if using) to create a marbled effect.

Spoon the meringue onto the baking tray using the traced circles as a guide. Create a well in the centre of each meringue for the filling.

Bake for 1 hour, or until crispy on the outside but still soft on the inside. Turn off the oven and cool completely in the oven.

To make the topping, mix the cream with the yoghurt. Fold in the lemon juice. Divide between the meringues and top with the figs. Drizzle with the berry coulis.

Cook's note: Mama doesn’t have a big sweet tooth but she enjoys these little treats from time to time. They look impressive but are really the easiest things in the world to make.

Discover more meringue recipes here.

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