MINI MERINGUE PAVLOVA WITH RASPBERRIES AND CHERRIES
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Ingredients
(8 to 10 servings)
4 egg whites
8 oz granulated sugar
2.5 oz powdered sugar
Filling:
8.5 fl oz cold cream
3 oz cherry puree
9 oz raspberries
Preparation
Preheat the oven to 270°F.
Beat the whites to stiff peaks, reduce the speed and add half of the granulated sugar. Beat for 5 minutes and add the other half of sugar.
Continue beating for 5 more minutes, then manually add sifted powdered sugar.
Put the meringue in a pastry bag and make the pavlovas on a silicone mat or parchment paper.
Bake for 45 minutes or until they detach from the paper. Take out and allow to cool.
When serving, beat the cream to a Chantilly consistency, add the cherry puree. Distribute the cream into each pavlova and finish with some whole cherries on top. Serve immediately.
