Lucky Kitchen / Mini Almond and Raspberry Pavlovas

Mini Almond and Raspberry Pavlovas

MINI ALMOND AND RASPBERRY PAVLOVAS

Makes 20.

INGREDIENTS

4 egg whites
220g (1 cup) caster sugar
1 tsp white wine vinegar
35g (⅓ cup) Lucky Almond Meal
60ml (¼ cup) water
310g (1 cup) raspberry or plum jam
80ml (⅓ cup) Grand Marnier
1 tbsp icing sugar
300g fresh raspberries
600ml pouring cream
60g (½ cup) Lucky Natural Pistachios, roughly chopped (or Lucky Flaked Almonds, roasted)

DIRECTIONS

  1. Line two baking trays with baking paper. Preheat fan-forced oven to 120°C.
  2. Using an electric mixer, whisk the egg whites in a bowl until soft peaks begin to form. While continually whisking, gradually add the sugar a spoonful at a time. Add the vinegar and continue to whisk until the mixture is glossy and firm peaks form. Gently fold in the almond meal to combine.
  3. Working with two tablespoons, place rounded mounds of the mixture at 3cm intervals onto the baking trays, to allow for spreading.
  4. Place the trays in the oven and immediately reduce temperature to 100°C. Bake for 45 minutes. Turn off oven and leave the door slightly ajar, placing a wooden spoon handle between the oven and door. Leave meringues to cool completely in the oven.
  5. To make syrup, place the water, jam and Grand Marnier in a medium saucepan over a low heat. Stir to combine and bring to a low simmer until jam melts. Remove from heat and set aside to cool.
  6. Whisk cream with icing sugar until soft peaks form. When ready to serve, top each meringue with a dollop of cream and about 5 raspberries. Spoon over a little syrup then sprinkle over chopped pistachios.

Meringues can be made ahead and stored in an airtight container for up to a week.

PRODUCTS IN THIS RECIPE

Almond Meal
Lucky Almond Meal
Lucky Natural Pistachios
Lucky Natural Pistachios
Flaked Almonds
Lucky Flaked Almonds

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