Mini pavlovas


For 12 pieces
4 egg whites
1 pinch salt
200 g granulated sugar
1 tsp. starch, sieved (e.g., potato starch or corn starch)

For the cream
250 ml whipped cream
20 g powdered sugar, sieved
1 tbsp. vanilla sugar
½ tsp. vanilla pulp (scraped out of a bean)
Jam, fruit, fresh mint and syrup of your choice


Use a blender or an electric hand mixer to beat the egg white and salt until stiff and foamy (for about 5 minutes).

Gradually add in the sugar, stirring at medium speed. Using the highest speed, beat the mixture for at least 8 minutes until you get a dense, shiny, snow-like paste.

Use a spatula to fold in the sieved starch. Fill the paste into a piping bag with a star nozzle (10 mm).

Cover two baking trays with baking paper and use the piping bag to pipe filled circles with a diameter of approx. 7 cm onto the paper.

Make the edges thicker and leave a shallow trough in the middle.

Bake the pavlovas in a pre-heated oven at 100°C for 120 minutes (fan). Afterwards, open the oven door and leave the pavlovas in the oven to dry for three hours.

Mix the whipped cream, powdered sugar, vanilla sugar and vanilla pulp and beat the mixture until fluffy.

Place a teaspoon of jam into each pavlova and top it up with cream.

Decorate the pavlovas with fruit and mint leaves and drizzle syrup over them.

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