Mini Orange Blossom Pavlovas

Makes 6 mini servings

Ingredients:

• 2 large egg whites, at room temperature
• 1/2 cup superfine sugar
• 1/2 tsp orange blossom water
• 1/2 tsp lemon juice/white vinegar
• 2 tsp cornstarch, sifted

Toppings —

• scant 1/2 pint of fresh strawberries, hulled and halved
• 1 blood orange, juiced
• 2 tbsp sugar
• vanilla ice cream/cool whip/whipped cream
• pistachios, chopped
• chocolate hearts

Directions:

1. Preheat oven to 225F. Line a large baking sheet with parchment. Set aside.
2. In a stand mixer bowl, add egg whites. On medium speed, beat egg whites until soft peaks.
3. Switch the speed up to high and add superfine sugar, 1 tablespoon at a time. Beat until sugars completely dissolve and meringue is stiff and glossy. Feel meringue between your fingers to make sure there’s no traces of sugar.
4. Add orange blossom water and beat only until incorporated.
5. Remove stand mixer bowl. With a spatula, fold in lemon juice with sifted cornstarch.
6. Spoon meringue on parchment. Smooth the sides, make cloudy swirls and with the back of spoon, create a small “well” in the center for toppings.
7. Bake meringues for 1 hour and 15 minutes. Lower the oven temperature to the lowest setting and leave meringues to dry for 1.5 to 2 hours (if you have humidity issues). Else, switch the oven off and leave the oven ajar to allow meringues to dry until completely cooled.
8. In the meantime, make strawberry and blood orange sauce. In a saucepan, combine halved strawberries with sugar and blood orange juice. Heat on medium and stir with a wooden spoon. Cook until the sauce thickens and strawberries soften.This should take about 5 to 7 minutes. Remove from heat and allow to cool. Refrigerate before serving.
9. Serve meringue topped with cream, a generous drizzle of strawberry sauce, chopped pistachios and chocolate.