Mini pavlova (meringue)

( 40 pcs)


Ingredients:

3 egg whites

125 gr convert conversionicing sugar

150 gr convert conversiondark chocolate

2.5 dl convert conversionwhipping cream

1 tablespoon icing sugar extra

1 teaspoon orange peel

Fruit like: pieces strawberry, slices papaw, kiwi, passionfruit

extra:

oven

Tip for use of the yolks:

Kugelhopf with lemon

Arak cookies

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
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How to prepare:

Preheat the oven to 150C/300F (fan oven 135C/275F).

Beat the egg whites in a heat resistant bowl to peaks. Place the bowl on a pan with boiling water and add, while constantly whipping, the icing sugar (best using a mixer).

Line 2 baking sheets with baking paper. Make with the mixture 40 circles of about 4 cm (the bottoms). Spoon the rest of the mixture in a piping bag with a needle of 5 mm. Pipe on each bottom three circles onto each other on the outer edge.

Bake the pavlova's firm in 30 minutes. Open the oven door slightly and let the pavlovas cool in the oven. Dip the bottoms in melted chocolate and place on a sheet baking paper till the chocolate stiffens.

Mix whipping cream, extra icing sugar and orange grater. Stir till it gets slightly thicker. Spoon the mixture in a piping bag with small needle and pipe the stuffing in the pavlova's. Decorate the pavlova with fruits.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)