A very pretty, very dainty little canape to be munched with drinks or before (or after) a meal! Feel free to adapt this to make one large Pavlova, if you like. It tastes just as good. Swap in and out the raspberry and pistachios as you like.
Recipe
Ingredients (Makes about 24 canapes):
For the meringue:
4 egg whites
225 caster sugar
1 teaspoon cornflour
1/2 teaspoon vanilla extract
400ml double cream
1 teaspoon vanilla essence
1 punnet raspberries, halved
50g pistachios, toasted and crushed
Method:
1. Preheat an oven to 150 Celsius and line a tray (you’ll probably need two) with baking parchment.
2.Place the egg whites into a large bowl and with electric beaters beat the egg whites until the form stiff peaks. Stiff peaks are when they form foamy mountains in the bowl that when the bowl is held upside down, do not fall out.
3. Gradually add the sugar, while whisking until it forms glossy, shiny, beautiful to look at peaks. Whisk in the cornflour and vanilla extract.
4. Spoon the mix into a piping bag. Carefully pipe mounds of the meringue onto the baking tray, swirling up to form little piles with peaks. See the photos below to get a guide on what shape you are aiming for. If you don’t have a piping bag you can either: a) use a strong plastic bag that has good corners – spoon it into a corner, twist it so that it is tight and conical and then snip off the corner and use it like a piping bag. OR, b) use a table spoon and carefully spoon it onto the parchment, then adding another spoon on top and swirling the meringue with the back of the spoon to form a nice, meringue like pattern. Try and get a nice peak on the mound too.
NB – if you are making one large pavlova use a spoon to ladle it all onto the baking parchment and swirl into a large circle.
5. Place into the oven and bake for 40 minutes. They should be slightly coloured and crisp on top. Then turn the heat off and leave in the oven for a further 30 minutes.
NB – if you are making one large pavlova bake for 1 hour, and leave with the oven switched off for one further hour.
6. Place the cream into a bowl and whisk until it is thickened. Mix in the vanilla extract.
7. Spoon the cream neatly on top of the meringues. Place on top the raspberries, about 2 or 3 halves to each meringue, and then scatter the pistachios over the top.
8. Serve!!
Ingredients (Makes about 24 canapes):
For the meringue:
4 egg whites
225 caster sugar
1 teaspoon cornflour
1/2 teaspoon vanilla extract
400ml double cream
1 teaspoon vanilla essence
1 punnet raspberries, halved
50g pistachios, toasted and crushed
Method:
1. Preheat an oven to 150 Celsius and line a tray (you’ll probably need two) with baking parchment.
2.Place the egg whites into a large bowl and with electric beaters beat the egg whites until the form stiff peaks. Stiff peaks are when they form foamy mountains in the bowl that when the bowl is held upside down, do not fall out.
3. Gradually add the sugar, while whisking until it forms glossy, shiny, beautiful to look at peaks. Whisk in the cornflour and vanilla extract.
4. Spoon the mix into a piping bag. Carefully pipe mounds of the meringue onto the baking tray, swirling up to form little piles with peaks. See the photos below to get a guide on what shape you are aiming for. If you don’t have a piping bag you can either: a) use a strong plastic bag that has good corners – spoon it into a corner, twist it so that it is tight and conical and then snip off the corner and use it like a piping bag. OR, b) use a table spoon and carefully spoon it onto the parchment, then adding another spoon on top and swirling the meringue with the back of the spoon to form a nice, meringue like pattern. Try and get a nice peak on the mound too.
NB – if you are making one large pavlova use a spoon to ladle it all onto the baking parchment and swirl into a large circle.
5. Place into the oven and bake for 40 minutes. They should be slightly coloured and crisp on top. Then turn the heat off and leave in the oven for a further 30 minutes.
NB – if you are making one large pavlova bake for 1 hour, and leave with the oven switched off for one further hour.
6. Place the cream into a bowl and whisk until it is thickened. Mix in the vanilla extract.
7. Spoon the cream neatly on top of the meringues. Place on top the raspberries, about 2 or 3 halves to each meringue, and then scatter the pistachios over the top.
8. Serve!!
whisked up egg whites and sugar – STIFF PEAKS!
piped meringues 😀
close up
ta daaaaaaaaaaaa
