Serves 8-10
• 1 mixture of the meringue recipe
• 60 ml (¼ c) desiccated coconut, lightly toasted
• 60 ml (¼ c) pistachio nuts, chopped
• 60 ml (¼ c) flaked almonds, lightly toasted
• 100 g white chocolate, melted in the microwave oven
Basic meringue recipe
Makes a medium-size Pavlova. I usually double the recipe to make a nice big Pavlova
• 200 g sugar
• 4 egg whites
• a pinch of salt
• a pinch of cream of tartar
1 Preheat the oven to 110 ° C. Line a baking tray with baking paper.
2 Whisk the salt, cream of tartar and egg whites with an electric mixer until stiff peaks form.
3 Add 45 ml (3 tbsp.) of sugar and beat for about 1-2 minutes until the egg whites are gleaming white and forms stiff peaks.
4 Add the remaining sugar slowly and beat consistently. The egg whites should be thick and glossy and form stiff peaks.
5 Spoon large spoonful’s of the meringue in the middle of the pan. Use the back of a spoon to form a big puffed circle with a slight dent in the middle.
6 Bake for 1-1 hours until the meringue is crisp and cooked through, but not discolored.
7 If it is still soft if you touch lightly with your fingertips, you can set the temperature 60 ° C lower. Bake it another half an hour.
8 Turn off the oven and dry in the hot oven until crisp.
9 Let cool completely on a cooling rack.
10 Store meringues in an airtight container. Sprinkle a thin layer of sugar on the bottom of the container lined with grease-proof paper to prevent meringues to become sticky tough.
Meringue circles
1 Preheat the oven to 110 ° C. Line a baking tray with baking paper.
2 Use one mixture of the meringue recipe and add food coloring of your choice.
3 Spoon 45 ml (3 tablespoons) scoops on the baking sheet. Spread the meringue with the back of a spoon into a flat circle.
4 Sprinkle with coconut or nuts.
5 Bake for about 1 hour till dry and hard.
6 Pour the chocolate over and let set.
7 Serve with whipped cream and fresh fruit.
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