Another hit at a recent dinner party... lovely with some whipped cream and raspberries or strawberries. Also good to make as a large pavlova as I did last Christmas. This produces a meringue or pavlova with a crisp shell and slightly chewy centre.
6 egg whites
2 cups caster sugar
1 tspn vanilla essence
1 tspn vinegar
2 tspn cornflour
100g dark chocolate chopped roughly (I used 70% cocoa solids)
Handful chopped toasted hazelnuts (toast then rub to remove skins before chopping)
Preheat oven to 120 deg (110 deg for Pavlova). In a metal, glass or porcelain bowl beat egg whites until soft peak stage then gradually add the caster sugar beating throughout. It should take about 10 minutes to incorporate all the sugar and the mixture will become thick and shiny. Beat in the vanilla, vinegar and cornflour. Finally fold through chopped chocolate and hazelnuts until well incorporated.
Place dessertspoon full "blobs" on a baking paper lined tray.
Bake approximately 45 minutes (meringues) or 1.5 hours (Pavlova) or until dry and crisp. Cool on wire rack.
Serve with whipped cream and fruit if desired.
Makes 35 - 40 meringues.
NOTE: it is vital to the success of any meringue based recipe that there is absolutely no egg yolk left with the whites, and that bowls and utensils are clean and grease free.
About Me
- Merrans Kitchen
- Hi all. You may be wondering who or what is Scatty? Well Scatty is a cat who likes only one person and one person only. Therefore whatever I do or wherever I am at home, Scatty needs to be involved. Rarely do I spend any time in the kitchen when Scatty isn't getting under my feet and demanding attention. A little tip when looking for specific recipes...use the search button with terms like salads, desserts, etc. to find recipes under each category. I will endeavour to stick to this format. Most of these recipes have been taken or adapted from books and I will try to recognise the original author whenever possible. Where something is a little more original, I have a tendency to add a dash of this or a pinch of that... quantities and specifics are not my strong point. I will attempt to be more specific :-)
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