SHARE ON SOCIAL MEDIA
2 large egg whites
100g caster sugar
½ tsp white wine vinegar
½ tsp cornflour
150ml whipping cream
icing sugar for dusting
2 kiwi fruit, peeled and diced
150g fresh pineapple, diced
1. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy and thick. Fold in the vinegar and cornflour gently with a spatula.
2. Line an air flow rack with baking parchment and stick the parchment down using a pea sized piece of meringue mixture in each corner. Transfer the meringue to a piping bag fitted with a 10mm (or similar) star nozzle and pipe four equal sized circles onto with parchment. Alternatively, place 4 mounds of meringue onto the rack and, using the back of a teaspoon, create a slight hollow in the centre of each mound.
3. Place the meringues on the bottom shelf of the air fryer, set the temperature to 150C and bake for 1 hour. Turn off the heat and let the mini Pavlovas cool completely inside the oven.
4. Meanwhile, lightly whisk the cream in a bowl with an electric mixture and when the pavlovas are completely cool, fill with whipped cream and top with the prepared fruit.
Try adding some mango or fresh strawberries for an alternative filling idea.