This has to be one of my all time favourite desserts, and it’s a snap to make. It takes me about 5 minutes from getting all of the ingredients out, to having the meringue mixture in the oven.
My recipe is based off the ever handy Margaret Fulton Cookbook. I cook them for a lot less time, as I prefer them to have a slight chewy texture in the middle. This recipe makes enough meringue mixture for two good sized mini pavs.
Just make sure that the mixing bowl is completely dry, and the egg whites have no yolk in them whatsoever.
- 1.5 large egg whites
- 1/8th teaspoon Cream of Tartar
- 1/2 cup Caster Sugar
- 1/2 cup Cream
- Fresh fruit for the topping
- Preheat the oven to 120 degrees
- Line a tray with baking paper, or if you have one, just use a Silpat
- Beat the egg whites in a kitchenaid or similar mixer if you have one, until the egg whites are a bit frothy, but have not changed color to white
- Add the Cream of Tartar and continue beating until stiff peaks form
- Gradually add in all of the sugar – aim to have added in all of the sugar no sooner than 1.5 minutes. The mixture should be smooth, and the sugar should have dissolved thanks to the Cream of Tartar
- Turn off the mixer, and spoon out onto the Silpat / baking paper – you should have enough for two portions
- Place the tray in the oven, and set a timer for about 45 minutes
Once finished, the meringues should be slightly browned, feel crisp on the top, but not hollow.
Now all that is left to do is add your topping, starting with some whipped cream, maybe some hulled strawberry pieces or halved red grapes, a few slices of banana, and a generous amount of fresh passionfruit (tinned passionfruit pulp never ever tastes as good!).