Mini Pavlovas

Mini Pavlovas with Yoghurt, Whipped Cream and Seasonal Berries

Ingredients:

4 large organic egg whites at room temperature

4 oz. (115 g) granulated sugar

4 oz. (115 g) powdered sugar

1 tsp. good vanilla extract

Making the meringues:

Preheat the oven to 200°F (100°C). Line two baking sheets with parchment paper.

In a stainless steel bowl beat the egg whites with an electric beater (medium speed) until mixture is fluffy. (Save those egg yolks for a Key Lime Pie Cheesecake - recipe coming soon!)

Add the vanilla and beat for 30 seconds.

Turn up the beater speed to high and add the granulated sugar, a spoonful at a time. Beat about 3-4 seconds between each spoonful. The mixture should be thick and glossy.

Sift 1/3 of the powdered sugar over the mixture and fold in gently with a rubber spatula. Continue with the remaining sugar (1/3 at a time) until mixture is soft and billowy. 

Using two tablespoons, ease a large dollop of the mixture onto the parchment paper. Place the dollops about an inch apart from each other. Using a spoon, press lightly on each dollop to flatten them slightly. You'll want a small indention in each. 

Bake for 1 1/4- 1 3/4 hours. The meringues should sound crisp when tapped underneath. I usually turn off the oven and let them sit overnight. 

Beat one cup of whipping cream, three teaspoons powdered sugar and one teaspoon vanilla sugar until slightly fluffy (but not stiff). Add 1/2 cup whole fat plain yoghurt and continue beating until stiff. 

Spoon mixture onto the meringues, add your favorite berries and dust with powdered sugar. 

Light and delicious! The perfect dessert!