Little Passionfruit Pavlovas
Description
(makes 10-12)
INGREDIENTS
4 (1/2 cup) egg whites (at room temperature) pinch salt 230g (1cup + 2 tbsp) castor sugar 1 + ½ tsp cornflour |
1/2 tsp malt vinegar 1/4 tsp pure vanilla essence 1 tsp "Fresh As” passionfruit powder [natural freeze dried fruit which is then powdered}{available at Ruth Pretty Kitchen Shop} |
METHOD
· Preheat oven to 100°C. Line 1-2 low-sided trays with baking paper.
· Place egg whites, salt, sugar, cornflour, vinegar and vanilla essence into the dry, and preferably warm, bowl of an electric mixer fitted with a whisk. Whisk for 20-25 minutes or until stiff peaks form (the mixture should be satiny with no sugar granules visible).
· Remove bowl from mixer and add passionfruit powder. Gently fold together.
· Place pavlova mixture into a piping bag fitted with a 1cm fluted nozzle.
· Onto prepared tray pipe 4.5cm to 5cm round pavlovas, spiralling up to a height of 5.5cm-6cm.
· Place into preheated oven and bake for 40-50 minutes or until pavlovas are crisp on the outside.
· Cool and use immediately, or store at room temperature in an open-top container, simply covered with a tea towel for up to one week.