Honey Salted Cream Pavs

150ML EGGWHITES (APPROXIMATELY 4 EGGS)

1 CUP (220G) CASTER SUGAR

1 TEASPOON WHITE VINEGAR

300ML Dollop Cream

2TBSP Honey

Pinch of salt to taste

Preheat oven to 150°C. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar 1 tablespoon at a time, waiting 30 seconds before adding more. Whisk for 6 minutes or until stiff and glossy.

Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes or until glossy and combined. Spoon 6 rounds of meringue onto a large baking tray lined with non-stick baking paper. Using a small spoon, make an indent in the centre of each meringue.

Reduce the oven temperature to 120°C and bake for 30 minutes or until crisp to the touch.

Cool in the oven for 1 hour.

Whisk the cream and icing sugar until soft peaks form. Add the yoghurt and whisk until just combined.

Fold honey and salt into the cream and serve on top 20mins prior to serving to soak it in.

Serves 6 - Double for 12