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Three ways with Meringue

Three ways with Meringue

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20 mins + 35 mins
serving size icon
Serves 8

Ingredients

  • 1 tsp vanilla essence
  • 3 egg whites
  • 1 1/2 cups caster sugar
  • 1 tsp cornflour
  • 1 tsp cornflour
  • 1 tsp malt vinegar
  • 250 ml cream
  • 1 cup fresh produce blueberries , 125g punnet
  • 1/2 cup milk chocolate, grated

Method

TRADITIONAL PAVLOVA

Preheat oven to 150C. Lay a sheet of baking paper onto a baking tray. Combine vanilla, egg whites, caster sugar, cornflour and vinegar in a bowl. Beat for 15 mins until thick and glossy. Place the mixture into a heaped pile onto the middle of the tray. Do not spread it out. Place into the oven and bake for 35 mins. Turn the oven off and leave to cool overnight. Whip the cream into soft peaks. Carefully spread over the pavlova. Decorate with berries and Chocolate.

MERINGUE NESTS

Make 1 mixture of 'Traditional Pavlova'. On the baking paper draw 8 x 6cm circles. Place meringue mixture into a piping bag and pipe out a nest, covering the bottom of the circles first, then piping the sides. Bake as above. Decorate with whipped cream, lemon curd and toasted coconut.

MIXED BERRY AMBROSIA

Combine 900g berries with 1/2 cup caster sugar. Add 1 cup each of whipped cream, Greek yoghurt and marshmallows cut into pieces. Fold through 2 cups of meringue nests broken into pieces. Serve in glasses, topped with extra fresh berries.

TIP: Meringues and pavlova will last for a month kept in an airtight container.

MEAL INGREDIENTS

Qty Price
Countdown Caster Sugar $1.40 ea
$1.40 ea
Countdown Cream
arrow icon exclamation icon Out of stock Out of stock
Essentials Choc Buttons Milk $2.50 ea
$2.50 ea
Edmonds Cornflour Fielders $1.59 ea
$1.59 ea
Fresh Produce Blueberries $12.99 ea
$12.99 ea

PANTRY

Qty Price
Farmer Brown Eggs Dozen Brown Size 6 $4.30 ea was $4.50
$4.30 ea was $4.50
Essentials Cornflour $1.60 ea
$1.60 ea
Countdown Vinegar Malt $2.30 ea
$2.30 ea
Hansells Essence Vanilla Flavoured $1.99 ea
$1.99 ea