So I made these little bite-sized delights a few months ago for a dinner party and they went down a storm. Issue was, while they were filled with a delectable (and ridiculously easy) caramel, I topped them with raspberries, and anyone who has photographed raspberries will know that it’s one of the few fruits that is in dire need of a wax.
Anyways, so I couldn’t take a good photo of them. The opportunity arose this weekend to make them again as I was making lemon curd and had all these leftover egg whites. Macarons or meringue, thought I? I’ve done too many macarons lately – time for a classic!
Now I know that you can buy pavlova cups at any good supermarket, however they are SO ridiculously easy to make, and look very impressive at any dinner party/soiree you have, so long as you have an ordinary piping kit. You will need a circular nozzle, about 5mm in diameter.
3 egg whites
1 cup caster sugar (220g)
1 1/2 teaspoon white vinegar
1 teaspoon vanilla extract/paste
1 1/2 heaped tablespoon cornflour
Thickened cream, fruit and icing sugar to serve
1. Preheat oven to 120 degrees Celcius. Line 2 baking trays with baking paper.
2. Beat the egg whites using electric beaters until soft peaks form.
3. Gradually add sugar, beating until stiff and glossy. Gently fold in vinegar, vanilla, and cornflour. I love how you can see all the specks of vanilla
4. Using the piping bag fitted with a 5mm nozzle, pipe a circle onto the tray, then continue to pipe 3-4 rings on top of one another around the rim to form a nest. Repeat to make as many meringues as you like.
I made fifteen, then got bored. SPLAT!!
Dessert for tonight is sorted!!
5. Bake for 30 minutes, then leave meringues in a switched-off oven to cool completely for at least two hours. Stick a wooden spoon in the oven door to allow some ventilation. Make sure peeps in your house know about it lest they skewer themselves on it when walking by:
My babies are all done! Aren’t they beautiful??
Whip up some cream, whack it in a plain sandwich bag, snip off a corner and pipe it into the cooled cups. Top with fruit. Om nom nom!
Alternatively, you can make the caramel filling by whisking together 2 egg yolks, 20g unsalted butter, 1/2C milk, 1/2C brown sugar, 1tbs plain flour and 1tsp vanilla extract in a microwave-safe bowl. Microwave on medium for three minutes, stirring every minute, until thickened. Beat well to remove any lumps, then cool before piping into the cooled pavlova nests. For an extra kick, sprinkle in some Maldon sea salt flakes
Happy Baking!! xx