Mini pavlovas recipe

Step 1

Preheat oven to 110°C/90°C fan forced. Draw four 10cm circles on baking paper and place, ink-side down, on a baking tray.

Step 2

Use electric beaters with the whisk attachment to whisk egg whites in a clean, dry bowl until firm peaks form.

Step 3

Gradually add sugar, 1 tbs at a time, beating constantly, until sugar dissolves and mixture is thick and glossy.

Step 4

Once sugar is completely dissolved, quickly beat in vinegar and vanilla. Beat in cornflour. (Be careful not to overbeat.)

Step 5

Divide meringue among marked circles on baking paper. Use a palette knife to spread and shape, roughing up the sides.

Step 6

Bake for 1 hour 30 minutes or until crisp and dry. Turn off oven. Leave pavlovas in oven, with door closed, to cool completely.