MINI MATCHA PAVLOVAS WITH COCONUT YOGHURT & FRESH FRUITS

6 egg whites ¼ tsp cream of tartar pinch of salt 1 ½ cups caster sugar 1 ½ tsp matcha powder 2 tsp white vinegar 350g coconut yoghurt, to serve pulp of 3 passionfruit 2 starfruit (carambola), sliced 1 dragon fruit 6 lychees, peeled, pitted and halved small punnet of mulberries (optional) edible flowers, to serve (optional) 1 Heat oven to 120°C. Line two baking trays with baking paper and draw six 8cm circles 3cm apart on each piece of paper. 2 Place egg whites and cream of tartar in the bowl of a stand mixer and beat on high speed 1-2 mins until soft peaks form. With the motor still running, add the salt then the sugar 1 tbsp at a time, allowing each tbsp to dissolve before adding the next one. Continue beating 7-8 mins until mixture is thick and glossy. Rub a small amount of mixture between your thumb and forefinger – it should feel smooth and not grainy. Add matcha powder and vinegar and continue beating for a further 1 min until combined. Dollop large spoonfuls of the mixture to fill each circle on the baking paper, dragging the meringue mixture upwards to form peaks. 3 Bake for 2 hours until firm to o the touch, rotating the trays halfway through cooking. Turn n the oven off and place a tea towel in the door to keep it ajar. Allow the meringues to cool completely in the oven. 4 Spoon the coconut yoghurt onto the cooled pavlovas. Top with fresh fruit and edible e flowers, if using, and serve.