Mini-Pavlova

Name: Mini-Pavlova
Cook time: 2 h
Total time: 2 h
Yield: 32
Ingredients: 2 Protein (size M); 100 g fine sugar; 1/2 TEASPOON White wine vinegar; 1 coated Tsp Cornstarch; 1 package (250 g) Biscuits au caramel fourrés à la crème; 32 Cherries; 7-10 Tbsp Disposable piping bag

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 32

2 Protein (size M)
100 g fine sugar
1/2 TEASPOON White wine vinegar
1 coated Tsp Cornstarch
1 package (250 g) Biscuits au caramel fourrés à la crème
32 Cherries
7-10 Tbsp Disposable piping bag

Directions

1
Beat the egg whites until stiff, while letting the sugar trickle in. Beat the beaten egg whites until they are shiny and the sugar has dissolved. Stir in vinegar, sieve the starch on top and fold in. Pour the mixture into a piping bag with a medium perforated spout.
2
Cover the biscuits with 1 cherry each. Spray meringue onto the biscuits around the cherries and onto the cherries until they are completely covered. Dry the pavlovas in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for approx. 1 1/2 hours.