The Kitchen Juggler: Classic Mini Pavlova

       After contemplating whether to use up the leftover egg whites either for a pudding or any cookie-like dessert, I finally settled for the latter. Why? Because this recipe is super easy and the last piece is normally fought over. So I can be sure that none will be wasted.

       This is one recipe I have been using to make either a gooey or crispy-dry mini pavlovas. Baking in a very high temperature in a short time will produce pavlovas that are moist, gooey and sticky on the inside.

       On the other hand, low-medium temperature and longer time are needed to produce dry and crispy pavlovas. However, if you oven is pretty dodgy (like mine sometimes) I suggest that you watch the pavlovas closely while they bake. 

       What you need are 3 egg whites, 1/4 cup of granulated sugar, 1 tablespoon of  cornflour, a pinch of salt, 1 teaspoon of lemon juice and 3/4 cup of caster sugar. Since I'm making dry mini pavlovas, I'm going to set the oven at a low-medium heat (140C).

       Prior to beating the egg whites, ensure that your bowl is grease proof because even a slight trace of oil or yolk will ruin the meringue.

       The egg whites and salt should be beaten together until soft peak form. Then, add the caster sugar gradually, still beating well at this point. Make sure the sugar is completely dissolved.

       Meanwhile, mix together the granulated sugar, lemon juice and cornflour before lightly folding it into the meringue. Using a large wooden spoon, make large dollops on a prepared tray lined with parchment paper or silpat. Leave enough space between the pieces. 

       Bake for 30-40 minutes, let cool in the oven for the next 20 minutes. Once cool, you can slice it, fill some whip cream in between with some fresh strawberries.

       Store them in an airtight container if you're serving them much later. Happy baking!



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