eg. Mini Pavs from "becoming an eggspert - Chrissy edition"

INGREDIENTS

2 x free range eggs
1/2 cup caster sugar

Cream
Kiwi fruit
Strawberries
Blueberries

METHOD

• Set oven to bake at 130°C.
• Crack 2 eg. Free range eggs, separating the white from the yolk in a bowl (don’t get any of the yolk into your whites).
• Beat the egg white until light and fluffy (with whisk or beater).
• Slowly add your 1/2 cup of caster sugar whilst beating continuously.
• You’ll need to keep beating until the egg white and sugar mixture becomes nice & thick and shiny and can form stiff peaks.
• Line tray with baking paper.
• Spoon mixture on tray in small mounds (be sure to leave some room in between as they will expand, whilst in oven).
• Place into preheated oven on a low temperature of 130°C for about 50-55min or until they turn golden.
• Leave to cool thoroughly.

Then serve with whipped cream and your favourite selection of fresh summer fruits. I love kiwi fruit, strawberries and blueberries. Break a bit of flake on top or grate some chocolate.