Ingredients for pavlova:

• 4 egg whites
• a sprinkle of salt
• 1/4 tsp vinegar
• 3/4 cups white granulated sugar
• 1/4 cup confectioner sugar
• 1 tsp vanilla

Recipe for pavlova:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a bowl, crack 4 room temperature eggs. Add a sprinkle of salt and 1/4 tsp vinegar.
• Beat the egg whites with a mixer until frothy.
• Continue beating the egg whites and gradually add in the 3/4 cups of sugar, one spoonful at a time.
• Once the egg whites form a stiff peak but are still a little grainy to the touch, add in 1 tsp vanilla extract.
• Turn the mixer back on and add in 1/4 cup confectioner sugar gradually, one spoonful at a time.
• Beat until you have stiff peaks.
• Scoop out the egg whites unto the baking sheet into 6 even circles. Use a spoon to create an indent at the top of each mini pavlova to more easily hold the topping later.
• Place the pavlovas in the 350-degree oven. Once the door is closed, immediately reduce the temperature to 200 degrees.
• However long you bake these depends a lot on your oven. Since my oven doesn’t retain heat super well, I baked mine for 2 hours and 50 mins.
• When they are done, turn off the oven and allow them to cool completely while still in the oven.

Topping ingredients:

• 1 cup of honey or vanilla Greek yogurt
• 1/2 cups white granulated sugar
• 1 tsp cinnamon
• 1 green apple
• Honey to drizzle on top

Topping recipe:

• Wash and dice a green apple into little pieces.
• Mix 1/2 cup white sugar with 1 tsp cinnamon.
• Coat the diced apples in the sugar and cinnamon mixture.
• Mix the sugary apples into 1 cup of Greek yogurt.

Putting it together:

• Once the mini pavlovas are finished cooling completely in the oven, spoon the topping into the indents on the tops of the pavlovas.
• Drizzle with honey.

Enjoy! 🙂 ❤ xoxoxo