Chocolate Mini Pavlovas

Directions

• Preheat the oven to 150°C fan-bake setting.
• Line a tray with non-stick baking paper then set aside.
• In a large clean bowl, whip the egg whites until they form peaks.
• While continuing to whip, gradually rain in the 240g caster sugar.
• Then whip a further 8 – 10 minutes until all the sugar granules have dissolved.
• Add the white vinegar then fold in with a metal spoon very gently until combined.
• Sift the cocoa over whipped whites.
• Without stirring, place spoonfuls of pavlova mix onto the baking tray.
• Place in the oven for 5 minutes.
• Turn the heat down to 100°C and cook a further 30 minutes.
• Remove from the oven and leave to cool to room temperature.