Mini pavlovas with whipped cream & nougat
Mini pavlovas with whipped cream and nougat, toasted almonds, and a drizzle of honey. These big pillowy meringues are crispy on the outside and soft and marshmallowy on the inside.
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Ingredients
- 4 large free-range egg whites at room temperature
- 1 cup castor sugar 250ml
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp cornflour
To garnish:
- 1 cup fresh cream 250 ml, whipped
- 1/4 cup full-fat yoghurt optional
- 100 grams Ma Mere Nougat with white chocolate vanilla, roasted almonds and honey
- 20 grams toasted flaked almonds
- 30 grams white chocolate shavings optional
- a drizzle of honey for decoration optional
Instructions
- Preheat the oven to 150°C. Beat the egg whites with an electric beater until they form stiff peaks. With the mixer still running on medium speed, very gradually add the sugar (over about two minutes), and then beat the mixture on high speed for 4 to 5 minutes until glossy. Add the vanilla towards the end.
- Sift the cornflour and stir the vinegar into the mixture, folding through by hand.
- Line a baking tray with baking paper (or use a nonstick plastic baking sheet) and dollop the meringue mixture onto the tray in your desired size (make between 4 – 6). Shape the meringue using a small spatula or spoon and make a small indentation on the top.
- Place the tray in the oven and immediately reduce the temperature to 120 C and bake for 25 to 30 minutes. Turn off the oven and allow the meringues to cool completely (about 1 – 2 hours). You could bake them for a little longer if you want a crispier texture.
- To serve, cut half the slab of nougat into small chunks and fold this through the cup of whipped cream. Slice the rest of the nougat into small slices to top the mini pavlovas. Sprinkle over the toasted almonds & white.
Notes
Store any meringues in a sealed container for 3 - 4 days.
Meringues with cream will soften and need to be stored in the fridge,
Servings: 4