Step 1: Preheat a fan forced oven to 120C.
Step 2: Place the egg whites into the bowl of an electric mixer with a pinch of salt. Place the mixer on high speed and whisk until medium soft peaks start to form, then slowly start to spoon in the sugar, one tablespoon at a time. Only add the next spoon of sugar once the one prior has dissolved, this will take approximately 8 to 10 minutes. Once all the sugar has been added, add in the cornflour and continue to whisk for 1 minute, then add the Verjuice and whisk for another 30 seconds to just combine.
Step 3: Line two 30cm x 15cm baking trays and lightly grease with cooking spray.
Step 4: Evenly divide the meringue into 8 portions and place 4 on each baking tray. Use the back of the spoon to make an indentation in the centre to hold the cream and compote later.
Step 5: Place the meringues into the preheated oven, immediately drop the oven temperature to 110C, and bake for 40 minutes. Once cooked, turn the oven off and allow the meringue to cool inside the oven with the door ajar for approximately 1 hour.
Tip: You can use a wooden spoon to keep the door ajar.
Step 6: Meanwhile, whisk the thickened cream to firm peaks, then fold through the crème fraiche. Set aside and keep chilled until ready to serve.
Step 7: To serve, evenly divide the cream mixture between the 8 mini pavlovas then top with seasonal fresh fruit, jam or fruit compote.
Tip: Ensure that you don’t get any egg yolk or oil in your egg whites as this will inhibit them from whisking into a meringue.