These mini pavlovas are so pretty and perfect for a fairy or ballerina birthday party. If you have a birthday boy who is not so keen on pink, you could try using yellow, green or white fairy floss instead – or skip the floss and just top with cream and whichever fruits he likes.
4 egg whites
1 cup (250 ml) caster sugar
1 cup (250 ml) pure pouring cream, whipped
Strawberries and raspberries, to serve
Rose Persian fairy floss, to serve (optional)
- Makes 12
Preheat the oven to 100°C. Line two large baking trays with baking paper. Draw 6 circles with a 7cm diameter (using a 7cm round cutter is a good guide) on each piece of baking paper, a few centimetres apart.
Using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in the sugar, one spoonful at a time, until the mixture is thick and glossy.
Divide the meringue mixture between the circles on the baking paper and use a palette knife to spread it out onto the rounds. Make a slight hollow in the centre of each. Bake for 90 minutes. Turn off the oven and leave the meringues inside to cool completely.
Once cool, remove the meringues from the oven, and top with the cream, berries and fairy floss, and serve.
Tip: Persian fairy floss is available from gourmet food stores. It softens quite quickly, so place on top of the pavlovas immediately before serving.