Make these in a size to suit the occasion: small for petit fours, medium as individual desserts or larger as one pavlova to share.
What you need
4 egg whites
1 cup caster sugar
1 tablespoon CADBURY Bournville Cocoa sifted
1 teaspoon white vinegar
Whipped cream, for serving
Mixed berries, for serving
- DRAW 16 × 6cm circles on baking paper and place on baking trays. Beat the egg whites until stiff peaks form. Continue beating, adding the sugar a little at a time until dissolved. Sprinkle over the cocoa and vinegar and gently fold in.
- PIPE or spoon some meringue onto each circle spreading and smoothing so there is a rim around the outer edge of each circle. Bake in a moderately slow oven 150°C for 45 minutes. Turn oven off, leave door ajar and cool meringues in oven.
- SPOON the cream into each meringue and top with the berries. Serve immediately.