Pavlova

Ingredients

• Egg white

  Raw, fresh eggs

  6 egg white (separated from yolk) or 240g

• Powdered sugars

  250g

• Salt

  Table

  1 tsp or 6g

• Cream

  Light, Fresh - Lehigh Valley Dairy Farms

  200g

• Fruit

  Mixed - Giant

  1 Serving or 100g

Directions

1. (source: https://www.magimix.com.au/recipes/Pavlova_c/?keyword=pavlova&categorie=0&appareil=0)
2. 1 Prepare the meringues. Make the cherry compote while they are baking. 2 When the meringues are cooked, set aside to cool until required. To serve, place one meringue on each plate and top with 1-2 spoonfuls of whipped cream and a spoonful of cherry compote. 3 Sprinkle with pistachios and serve immediately. FRENCH MERINGUES 1 Preheat the oven to 110 °C (100 °C fan, gas mark 1/2). 2 Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually add the icing sugar through the cap opening. 3 Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds approx. 5cm diameter x 2cm high. 4 Using the back of the spoon gently indent the top of each meringue and bake for 1 hour 30-2 hours. When cooked, they will easily lift off the paper. Leave the oven door ajar and cool the meringues at the same time as the oven cools down. CHERRY COMPOTE 1 Cut the cherries in halves. Add to the metal bowl with the sugar; run the EXPERT programme, 7 minutes/speed 2A/120°C. 2 Put the compote in a bowl and refrigerate