Ingredients
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3 Egg Whites
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150 g Caster Sugar
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to garnish Whipping Cream
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to garnish Mixed Berries
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to garnish Fresh Mint
Directions
It simply has to be Pavlova for desert (apologies to the New Zealand cousins). Given that I am going to be serving them to the kids we decided that miniature ones would be a great idea.
The first recipe I cooked with my little ones was meringues. It is so simple as the toddlers can just keep adding the spoonful of sugar whilst you whisk. Unless you are aiming for perfection they can also help create the meringue nests.
My go-to recipe for meringues is from the River Cottage Handbook No. 8 – Cakes by Pam Corbin.
Steps
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1
Done
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Preheat the oven to 150C. Put the egg whites into a large mixing bowl and whisk until the eggs are cotton wool-like and form a stiff peak on the end of the whisk; be careful not to overwhisk. |
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2
Done
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Add the sugar 1 tbsp. at a time, whisking at medium spped until the mixture is stiff, with a glossy sheen. |
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3
Done
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Place tablespoonfuls on to a baking sheet lined with baking parchment. Bake for 40 minutes or until they are slightly golden and come away from the baking sheet. (If you are making mini ones cook for 20 minutes and then turn the oven off and leave them in there overnight or for as long as you can.) |
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4
Done
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Remove from the sheet and cool on a wire rack. |
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5
Done
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Once cold, store in an airtight container – they will keep for several weeks. |
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6
Done
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Top with whipped cream, berries and mint and serve. |
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7
Done
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NB: You can pipe the nests and to make them really special add some food colouring to the mixture or the outside of the piping bag for streaky ones. |
