Pavlova Bites
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 mini pavlovas
Ingredients
- 3 egg whites
- 3/4 cup caster sugar
- 1 tsp corn flour
- 1/2 tsp white vinegar
Suggested Toppings
- lactose free cream
- passionfruit pulp
- raspberry pulp
- dark chocolate shavings
Instructions
-
Preheat the oven to 135C.
-
In a large mixing bowl, add the egg whites and whisk them with an electric hand mixer until frothy and stiff.
-
Add the caster sugar and continue whisking on high speed until the mixture is shiny and it has formed peaks. You should be able to rub a small amount of mixture between your fingers and it not feel grainy.
-
Sprinkle the corn flour and vinegar over the mixture and fold it through.
-
On a lined baking sheet, spoon the mixture into 8 small mounds and bake in the oven for an hour. The pavlovas should have expanded in size, and be crisp on the outside and slightly golden.
-
Top with your favourite low FODMAP toppings: lactose free whipped cream, passionfruit and raspberry pulp, and dark chocolate shavings.
