Start off by preheating the fan oven to 90°C. Pour the egg whites (at room temperature) into a small pot with the sugar and place on a low heat until warm to the touch (it takes about 2 minutes). Pour the mixture into the food mixer. When the egg whites begin to foam, add the lemon. Let it whisk until the meringue has a firm, compact and glossy consistency. Add the vanilla seeds and maizena, then stir for another minute. Use a pencil to draw some circles (ca. 6 cm in diameter) on the baking paper and, using a piping bag, create some meringue discs. For each disc, go around once more to create an edge, so that they have a “container” shape. Put them in the oven, leaving it ajar. The meringues should not cook, but dry for 5 hours. Once dry, turn off the oven and let them cool inside. When the baskets have cooled, whip the cream with a little icing sugar and slice the kiwis: using a piping bag, fill the baskets with cream and garnish them with fresh kiwis.

The mini pavlovas with Sweeki kiwis are small culinary works of art! Try making them to impress your guests or for a delicious snack!