Mini pavlova meringues with summer soft fruits

meringue pavlova

Ever experienced that moment just before something goes horribly wrong? Well, Salmon certainly has – recently – and he’ll have to scrape his barnet awhile before it’s back to its natural bouffant…

Mini pavlova meringues with summer soft fruits

meringue pavlova

Put in charge of whisking the whites for these impromptu mini pavlovas, our ‘less is more’ advocate wound up with egg on his face and a stiff dressing down from Trota…

But if, unlike Salmon, you have time, dedication and, ideally, an electric whisk, these little gems may be for you. To make them you will need: 4 egg whites, 225g caster sugar, 1 tsp white wine vinegar, 1 tsp vanilla essence, 1 tsp cornflour. The filling is your choice and you can also have whipped cream with the fruits. The Rowes chose a mix of raspberries, blueberries, redcurrants and strawberries (the latter chopped in quarters and rested with the juice of ½ a lemon and 1 tbsp sugar for an hour before serving).

Start by preparing the baking parchment: with a pencil draw several circles 7–8cm in diameter (spaced slightly), then turn the paper over and use it to line a baking tray. Preheat the oven to 140°C, gas mark 1 and then start whisking the egg whites. Keep going, gradually adding half of the sugar. When the mixture is stiff add the vinegar, vanilla and cornflour together with the remaining sugar.

With a spoon distribute the mixture on the baking tray in the marked circles, creating little nests with a slight dip in the middle. Bake at the bottom of the oven for 1–1½ hours until solid then turn the oven off and leave the meringues there to cool.

When you are ready to serve, fill the dip with cream (if using) and the soft fruits – the Rowes didn’t use cream but drizzled the fruits with some of the lemon juice from the strawberry prep.

No good blaming the low-tech tools, Salmon – all it takes is a little more application…