Mini Pavlovas with fresh peaches
Ingredients
For the meringue:
- 5 large egg whites
- 350g caster sugar
- 1/2 tsp vinegar
- 1 tbsp cornflour
To decorate:
- 5 fresh peaches
- 600ml thickened cream
- 2 tsp vanilla extract
- fresh mint or rosemary
- 20g toasted, flaked almonds
Method
Preheat oven to 100 degrees C.
Line a baking tray with baking paper and mark out 5 x 5cm circles.
Beat egg whites with an electric mixer until soft peaks form.
Gradually add the sugar, a dessert spoon at a time. When all combined add cornflour and vinegar.
Spread meringue mix onto marked circles on baking tray.
Use a palette knife or spoon to shape the sides of the meringue upwards for a traditional pavlova shape.
Bake in over for about 1 1/2r, until dry. Switch off the oven and leave the pavlova to cool in the oven with the door slightly open for 1 hour.
Whip the cream until soft peaks form. Stir in the vanilla.
Remove the stones from the peaches and slice thinly.
Spoon the cream onto the pavlova and top with peach slices. Sprinkle with toasted almond flakes and garnish with a sprig of fresh mint or rosemary. Serve immediately.