Mini Cinnamon Pavlovas with Clementine and Pomegranate

BY RACHEL GREEN

Ingredients

Makes 20-24

• 2 Fairburn’s egg whites
• Lemon juice
• 60g granulated sugar
• 60g caster sugar
• A good pinch corn flour
• ½ tsp ground cinnamon
• 200ml of double cream, whipped with sugar and vanilla
• 2 Clementine’s peeled and segments removed
• ½ a pomegranate, seeds removed

Method:

Whisk the egg whites until stiff, add a dash of lemon juice and continue to whisk, then add the granulated sugar, whisk for a further 90 seconds until the meringue is shiny, then fold in the caster sugar, corn flour and cinnamon.

Make small meringue pavlovas by using the tip of the tsp to place walnut size spoonfuls of meringue 2.5 cm apart on to baking sheets, lined with baking parchment, cook until dry, about 60 minutes at  100^oC, or until firm to touch.

When the meringues are cool, fill with the whipped cream and top with the Clementine segments and some pomegranate seeds, place on a plate and dust with icing sugar.