For the pavlovas, preheat the oven to 120°C (upper-lower heat) and line a baking tray with baking paper.
Beat the egg whites with salt with Braun’s MultiQuick 7 whisk attachment until stiff.
Combine starch and sugar and beat into beaten egg whites for 7-10 minutes.
Add vanilla extract and raspberry vinegar and fold in lightly.
Divide the egg-white mixture on a baking sheet into eight small cake portions and drape with a spoon a hollow in the centre of each one.
Bake in hot oven for about 45 minutes.
Then turn off the oven and let the pavlovas cool in oven for 30-60 minutes without opening the oven door.
For the raspberry-maple-puree, sort and wash the raspberries and finely mix them with maple syrup and lemon zest using the hand blender shaft.
To garnish, sort and wash the berries and top mini pavlovas with raspberry syrup and garnish with berries and mint.
For the pavlovas, preheat the oven to 120°C (upper-lower heat) and line a baking tray with baking paper.
Beat the egg whites with salt with Braun’s MultiQuick 7 whisk attachment until stiff.
Combine starch and sugar and beat into beaten egg whites for 7-10 minutes.
Add vanilla extract and raspberry vinegar and fold in lightly.
Divide the egg-white mixture on a baking sheet into eight small cake portions and drape with a spoon a hollow in the centre of each one.
Bake in hot oven for about 45 minutes.
Then turn off the oven and let the pavlovas cool in oven for 30-60 minutes without opening the oven door.
For the raspberry-maple-puree, sort and wash the raspberries and finely mix them with maple syrup and lemon zest using the hand blender shaft.
To garnish, sort and wash the berries and top mini pavlovas with raspberry syrup and garnish with berries and mint.
