Miniature rosewater pavlovas with a medley of sweet accompaniments

1. Preheat oven to 160 degrees C. Line two baking trays with baking paper.
2. Whisk the egg whites and salt in a clean metal bowl until stiff peaks begin to form, about 3mins.
3. Add caster sugar, one tablespoon at a time until all combined and sugar is dissolved. The meringue should be glossy and stiff.
4. Gently fold in cornflour, vinegar and rosewater essence.
5. Using a tablespoon, place 10 similar sized dollops of meringue onto the baking trays, leaving enough room between for some spreading during baking
6. Gently shape each dollop into a round and make a shallow indent in the top of each with the
7. back of a spoon.
8. Place trays in oven and immediately reduce heat to 130 degrees C. Bake for 50mins or longer for crisper meringues.

To Serve

1. Serve two mini Pavlovas on each plate with any combination of the following: Vanilla cream (beat together whipping cream with a spoonful of icing sugar and tsp vanilla paste until thickened), fresh passionfruit, fresh chopped mango and mint leaves, cointreau berries (chop a punnet of strawberries, mix with a punnet of raspberries and marinate in a 2 Tbsp Cointreau and 1 tbsp fresh orange juice for at least one hour), chocolate shavings and fresh Blueberries.