Canapé pavlovas
Serves 20-25
Ingredients
3 egg whites
150g sugar
1 tsp vanilla bean paste
1 tsp cornflour
1 tsp white wine vinegar
150g thick greek yogurt
1/2 a punnet of berries (or seasonal topping of your choice)
Method:
Preheat the oven to 130 degrees celsius (fan) and line 2 baking trays ready for the meringue.
In a clean dry bowl add your egg whites and whisk until soft peaks with an electric hand whisk.
Add the caster sugar spoon by spoon whisking continuously until you have stiff peaks.
Whisk in the vinegar and cornflour until combined.
Put the meringue into a piping bag with a large round nozzle and pipe small dome shaped meringues onto the prepared trays. (this can also be done with a tsp. but will not be as neat)
Bake at 130 degrees for 15 minutes and then reduce the temperature to 100 degrees and bake for a further 30-40 minutes.
Leave the meringues to cool in the oven with the door closed for at least an hour.
Put a small tsp. of yogurt on top of each meringue before topping with berries and fresh mint. (or any topping of your choice)
