Easy two ingredient mini pavlovas. With just egg whites and sugar, there's less to go wrong, which makes this recipe simple enough for children to make.
For the filling
A carton of double cream
Icing sugar to taste
Preheat your oven to 120C / 100C Fan and line a baking tray with greaseproof paper.
Whisk the egg whites
Separate your eggs, putting the whites into your bowl. You can do this by cracking the egg and keeping the yolk in one half while letting the white fall into a small bowl. Tip the yolk into the other half to get more white out if you need to. Alternatively crack the egg, hold the yolk gently in your hand and let the yolk fall through your fingers.
Beat the egg whites until they are as white and fluffy as they can get. Do it on a high speed for at least 3 or 4 minutes.
Add the sugar
Weigh the sugar into another bowl.
Keep whisking your egg whites and start adding the sugar one teaspoon at a time. Once it is all in, keep beating it for another minute to make sure it is mixed well. You should end up with stiff peaks and be able to turn the bowl upside down once its ready.
Spoon the meringue onto your baking tray in small clumps.
Pop your meringues in the oven and bake for about an hour. Check on them from time to time and turn your oven down if they are starting to brown.
Turn the oven off but leave the meringues in while it cools down.
To serve, whip some cream adding some icing sugar to taste. Dollop on top of a meringue and add the fruit on top.
Start by making sure your bowl and whisk beaters are clean and dry. (Any extra grease or fat will stop air getting into the egg whites.