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The Meringue:

  • Corn flour 10 g
  • Dark brown sugar 50 g
  • Caster sugar combined 200 g
  • Egg whites, at room temperature 4 pc
  • Pinch of salt 1 g
  • Vanilla extract 3 ml
  • White balsamic vinegar 5 ml

The Toppings:

  1. The Meringue:

    • Preheat your oven to 160°C.
    • In a bowl, blend dark brown sugar and caster sugar.
    • In a stand mixer with whisk attachment beat the egg whites with the salt until soft peaks form.
    • Begin to add mixed sugars in small additions until stiff peaks are formed, then reduce speed, adding vanilla, white balsamic and corn flour until completely combined.
    • On a tray lined with greaseproof paper, equally divide the pavlova into 10 miniature pavlovas, drizzle with Carte D’or Chocolate Topping making swirls into the meringue. With the spoon make a small dent in the middle.
    • Bake at 160°C for 40 minutes, then drop the temperature to 120°C for 45 minutes.
    • Switch off the oven and allow to carry over cook and cool completely inside oven.
  2. The Toppings:

    • Whip the cream.
    • Top on pavlovas.
    • Top with fresh fruit.
    • Add shaved dark chocolate if desired or drizzle with Carte D’or Strawberry Topping.
  3. Chef’s Tips:

    • You can make these meringues the day before and store in an air-tight container to avoid excess exposure to moisture.