Peach and Yogurt Mini Pavlovas
8 Pavlovas
  • 75 g egg white
  • 50 g caster sugar
  • 60 g icing sugar
  • 5 g cornstarch (1 tsp.)
  • ½ tsp. vinegar or lemon juice
  • 1 pinch salz
  • 4 peaches
  • 400 g full-fat yoghurt
  • some mint leaves to garnish
  1. Preheat oven to 100° C (convection).
  2. Line a baking sheet with baking paper
  3. Beat the egg white with salt until it starts geting foamy. While beating add sugar slowly and then vinegar or lemonjuice.
  4. Continue to beat egg wihte until it looks glossy and forms peaks.
  5. Whisk icing sugar with cornstach and sift into the stiff egg white. Gently fold to combine.
  6. Fill into a piping bag and cut the tip of the piping bag so you have a hole about 3 cm in width.
  7. Pipe 8 batches onto the baking sheet.
  8. Make a little hollow in the middle by using a tablespoon.
  9. Bake for about 60 minutes.
  10. Turn the oven off and leave them in for another 15 minutes. Then take out of the oven to cool.
  11. Cut peaches into halves and remove the peach stones. Cut them into slices.
  12. Top the meringue with 1-2 tablespoon (approx. 50 g) yogurt and place a few slices of peach (about a quarter of a peach).
  13. Serve immediately.
Recipe by My blue teacup at