Egmont Honey Mini Pavlovas

These Honey Mini Pavlovas are crunchy on the outside and deliciously chewy on the inside. And you can top them with whatever takes your fancy. Pineapple and mint, blueberry and orange, passionfruit and banana. Get creative!  

Serves: 6 

Prep Time: 10 minutes 

Cook Time: 1 ½ hours 

INGREDIENTS  

• 2 eggs 

• ½ cup/185g Egmont Honey 

• 1 ½ teaspoons cornflour 

• 1 teaspoon white wine vinegar 

• 2/3 cup cream 

• 1 tablespoon Egmont Honey 

• 1 teaspoon vanilla extract 

• 125g strawberries, quartered 

• 75g blueberries 

• Mint leaves to serve 

• Extra honey to serve 

METHOD 

1. Pre-heat the oven to 180°C and line a baking tray with baking paper.  
2. Separate the eggs putting the whites in a bowl (use the yolks for something else or add into some scrambled eggs).  
3. Beat until stiff peaks are formed then add the honey a-little-at-a-time and continue beating until smooth and glossy.  
4. Add the cornflour and the vinegar and beat for a further 5-10 seconds.  
5. Draw circles on to the piece of baking paper, roughly 85mm in diameter. Flip the baking paper over then spoon the pavlova mixture into the rounds.  
6. Tease out the mixture a little, creating an uneven surface with a bit of a dip in the centre where you will add the toppings.  
7. Put into the oven, turn the heat down to 115°C and bake for 1 ½ hours.  
8. Do not be tempted to open the oven as they cook, and once cooked leave in the oven for 4 hours or overnight.  
9. Whip the cream, honey and vanilla then spoon onto the mini pavlovas, followed by the strawberries, blueberries, mint leave then an extra drizzle of honey. Serve immediately.