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PRE-HEAT the oven to 110 degrees Celsius or 230 degrees Fahrenheit and line an oven tray with parchment paper. DEGREASE the bowl and whisk of your standmixer using a few drops of lemon juice and paper kitchen towels and ADD the egg whites to the bowl.
BEAT until the egg whites form stiff peaks before you'll gradually start adding the sugar and a pinch of salt. REMOVE the bowl from the standmixer and carefully fold in the almond flour to the beaten egg whites.
CREATE small circles of egg white on the oven tray and press them a bit flatter. BAKE them for about 20 minutes, depending on your oven and the size and thickness of the pavlova.
The outside should be hard and the inside should be soft.
MELT 100 gram white chocolate, you can use a layer of water with a bowl on top (bain-marie) or a microwave to do so. Let it cool off shortly while you'll beat the heavy cream until you've reached the thickness of yogurt.
STIR the molten chocolate and cream together. ROAST the almond shavings shortly in a dry skillet and set aside so they can cool off.
SERVE the mini pavlova with white chocolate-cream and finish with roasted almond shavings. Enjoy!