I started loving meringue when it turned out it’s so fast to be made :)
Well, alright… Making it is fast, drying and chilling – that’s a different pair of shoes ;)
Six whites left after making Strawberry Ice-Cream… and all of a sudden I saw beautiful pistacho meringues at Kraina Sosny… I started digging his blog and finally I found Her Majesty’s, Pavlova :)
Impressive. I had to make it. Coffee sauce just tipped the scales :)
- 6 whites
- 300g baking sugar
- 1 tsp lemon juice
- 1 tsp starch
Line the form with bakery paper.
Draw a 20cm circle on a paper -> you can use your form to ring it :)
Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)
Add lemon juice and starch and mix it in.
Put the mass in the drawn circle and smoothen it, using a flat spatula.
Pre-heat the oven to 180°C.
Once you put the meringue into the oven, reduce the temperature to 150°C right away.
Dry the meringue for about 1,5h.
Chill ajar for several hours, or even the whole night :)
Coffee Sauce Ingredients:
- 2 Tbs butter
- 2 Tbs sugar
- 2 tsp instant coffee
- 3 Tbs heavy cream
Melt the butter with sugar.
Add coffee and heavy cream and stir it until combined.
Coffee Cream Ingredients:
- 200ml heavy cream
- 2-3 Tbs caster sugar
- 2 Tbs instant coffee
Perk coffee in one tablespoon of boiling water.
Beat the heavy cream.
When it’s getting quite thick, sift caster sugar in and add coffee . Mix in for a moment until all combined.
Put the Coffee Cream onto (or into) the meringue :)
Pour with Coffee Sauce :)