These mini pavlovas were the latest addition to this year's Christmas brunch dessert menu. The simple but delicious confection was the crowd's favorite. The guests loved them so much that I had to replenish the tray frequently. What made them so good was the crisp crust, topped with a rich and creamy whipped cream and the tangy raspberry coulis. Such a perfect combo of color and taste.
So, if you want to win the hearts of your guests, try these irresistible treats.
6 egg whites
270 g caster sugar
2 teaspoons corn flour
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
300 ml heavy cream
30 g icing sugar, sifted
300 g frozen raspberry
50 g caster sugar
10 g corn flour dissolved in 10 ml water
1. Preheat oven to 120 C. Using a marker, trace a non-stick baking paper with 4 cm circle. Turn the paper over (as you don't want the ink on your cookie), and place it in a flat cookie sheet.
2. In your electric mixer,whisk the egg whites until soft peaks form. Add the sugar gradually, one tablespoon at a time until meringue is thick and glossy and the sugar is dissolved. Add cornflour,vinegar and vanilla and continue whisking until combined.
3. Spoon meringue into a piping bag fitted with a 12 mm round piping nozzle. Using the circle as a guide, pipe the meringue in circular motion.
4. Bake for 1 1/2 hours until meringue cookie is dry to the touch. Turn off the oven and leave them with the door ajar until cooled completely.
5. Place frozen raspberry and sugar in a saucepan. Cook on medium heat. When the raspberry comes to a boil, add the corn flour mixture,stirring constantly to prevent lumps. Simmer for another 5 minutes on low. Remove from heat. Cool completely.
6. Whisk the cream and icing sugar in an electric mixer until firm peaks form. Spoon whipped cream into a piping bag fitted with 11 mm rose piping tip.
7. Pipe whipped cream on top of meringue cookie. Spoon raspberry coulis on top. Serve and enjoy!