Perfectly crispy on the outside and soft in the middle, these mini pavlovas were an incredible addition to our Australia Day feast at work this year.

My recipe is adapted from that of one of my idols – culinary goddess Donna Hay (https://www.donnahay.com.au/recipes/pavlova), from her book The New Classics.

Ingredients 

Meringue 

• 4 egg whites
• 1 cup superfine caster sugar
• 1 teaspoon apple cider vinegar

Choc-Berry Topping 

• 2/3 cup thickened cream
• 2 tablespoon cocoa powder
• 1 cup mixed berries

Method

1. Preheat the oven to 150* C. Line two trays with baking paper and use an egg ring and pencil to draw circle templates on the paper. Turn the paper over so the pencil lead doesn’t touch the mixture.
2. Place the egg whites in an electric mixer and beat on high until soft peaks start to form. gradually add the sugar 1 tablespoon at a time, leaving 20-30 seconds between each addition, until all the sugar is dissolved and the mixture is thick and glossy.
3. Add the apple cider vinegar and beat on high speed for another 4 minutes.
4. Spoon the mixture onto the paper using the circles as a guide. Turn the oven down to 120* C and bake the meringues for 70-80 minute or until firm. Turn the oven off and allow the meringues to cool completely.
5. To make the topping, beat the thickened cream and cocoa in an electric mixer for 3-4 minutes or until firm. Spread the chocolate cream along the meringues and place the mixed berries on top. Enjoy!