INSTRUCTIONS

1. Preheat the oven to 120°C (250°F). Line a baking tray with parchment paper.

2. In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the Sugar King Baker’s Powdered Sugar, continuing to beat until the meringue is stiff, glossy, and holds its shape.

3. Fit a piping bag with your desired piping tip. Using a small spatula or brush, apply lines of Sugar King Baker’s Food Coloring Gel in blue, pink, yellow, and violet along the inside of the piping bag.

4. Fill the piping bag with the meringue mixture, taking care not to smear the colors. Pipe 8 small pavlovas onto the prepared baking tray, creating a slight well in the center of each for the toppings.

5. Bake for 1–2 hours, or until the pavlovas are dry to the touch and easily lift from the parchment paper.

6. Remove from the oven and allow the pavlovas to cool completely on the baking tray at room temperature.

7. Once completely cooled, top with whipped cream and fresh fruits before serving.