Mini Lemon and Ginger Pavlovas

Ginger Meringue

• Preheat oven to 110°C / 225°F and line a baking pan with parchment paper.

• Whip egg whites on medium speed until foamy and begin slowly adding sugar while mixing.

• Continue mixing until the mixture becomes stiff, glossy and the sugar has dissolved (5-8 minutes). Avoid overmixing.

• Combine ginger into lemon juice and vanilla, carefully fold this mix into meringue, and then fold in the cornstarch.

• Using a piping bag fitted with a large star tip, pipe circles (3- 3.5 inches in diameter).

• Bake immediately for 1.5 hours.

• Turn off the oven and continue baking for an additional 30 minutes to obtain a crispy meringue.

Fillings and Toppings

• Whip Ambiante at medium speed for 4 to 5 minutes.

• Using a piping bag fitted with a large star tip, pipe circles on the edge of the meringue base to create a nest.

• Fill the center with Cremfil Zesty Lemon filling.

• Garnish with fresh lemon zest.