I have been making so much homemade ice cream lately, which is satisfying and delicious, however, I have been feeling pretty confused as to what to do with the egg whites given as the recipe calls for four egg yolks. After some thought, I realised that I had to make a pavlova – mini pavlovas to be precise.
I made these for morning tea with friends a while back and they were a big hit. The hint of rosewater gives them an extra something special. I can see myself making a lot more of these in the coming months with lots of beautiful seasonal fruit, a drizzling of passionfruit and obviously plenty of cream.
You can find the recipe for these rosewater pavlovas here.