Mini Pavlovas with Kiwi Compote

Ideally, prepare the meringue bases the day before. Beat the egg whites at medium speed. As soon as foam forms, gradually sprinkle in 220 g of the sugar. Beat the egg whites until stiff and glossy. Once the meringue forms firm peaks, briefly stir in the cornstarch and vinegar at low speed. Preheat the oven to 140°C top/bottom heat.

Line a baking sheet with baking paper. Place the meringue on the sheet in the desired shape (press a hollow into the center). Place the sheet in the oven and immediately reduce the temperature to 105°C. Dry the Pavlovas for 1 hour and 45 minutes. Afterwards, turn off the oven and let the Pavlovas cool in the closed oven for at least 2 hours.

For the compote, peel and dice 600 g of kiwis. Set aside one-third. Cook the remaining two-thirds with the remaining 55 g of sugar and the lemon juice until soft. Take 3 tbsp of this for the jelly. Chill the remaining compote, then stir in the pureed one-third of kiwis.