Family Best Time >> Food

Friends' express cooking #14

Mini pavlovas with lemon

a super fresh, light dessert

Races

For the meringues

3 egg whites

50g caster sugar

1 lemon

1 tablespoon orange blossom water

For the whipped cream

20 cl whipping cream

30g icing sugar

Recipe

Preheat the oven to th. 3-4 (110°C).

During this time, beat the egg whites until stiff, add the powdered sugar, then the orange blossom and continue beating until the whites are firm.

In a ramekin, mix 1/2 teaspoon of cornstarch and 1 teaspoon of lemon juice. Gently add to the preparation with a flexible spatula.

Arrange 6 small nests of beaten egg whites on a sheet of parchment paper, and cook for 1 hour 30 minutes. Leave to cool.

Meanwhile, whip the whipped cream with the whipping cream and 30 g of icing sugar. Arrange on perfectly cooled meringues. Grate the lemon zest over the pavlovas.

Tip for whipped cream

put the bowl in the refrigerator 1 hour before so that it is well frozen and that the whipped cream takes easily.