Little Passionfruit Pavlovas

  • Little Passionfruit Pavlovas

Little Passionfruit Pavlovas


(makes 10-12)




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}




· 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.