3 Egg whites, 2/3 cup fine white sugar, 1/2 teaspoon cream of tartar(to stabilize the meringue), 1 tablespoon 100% cocoa powder, 1 teaspoon instant coffee powder, pinch of salt, Sliced peaches and fresh mint for garnish.
Method
In a clean bowl,add the egg whites and using an electric mixer or a hand held whisk, beat the egg whites on medium-high speed until they hold soft peaks.Add the cream of tartar and sugar, a tablespoon at a time, and continue to beat until the meringue is glossy and holds very stiff peaks.
Using a spatula transfer the meringue on a baking sheet lined with parchment paper,you could either spread it with slightly hallow center or keep it high.
Bake for about 2 hours or until the meringue is dry and crisp. Cool and store in an airtight container for up to 3 days.
To serve the chocolate pavlova, top with the sliced peaches,mint and slice.
Answers
July 10, 2010
3 Egg whites, 2/3 cup fine white sugar, 1/2 teaspoon cream of tartar(to stabilize the meringue), 1 tablespoon 100% cocoa powder, 1 teaspoon instant coffee powder, pinch of salt, Sliced peaches and fresh mint for garnish.
Method
In a clean bowl,add the egg whites and using an electric mixer or a hand held whisk, beat the egg whites on medium-high speed until they hold soft peaks.Add the cream of tartar and sugar, a tablespoon at a time, and continue to beat until the meringue is glossy and holds very stiff peaks.
Using a spatula transfer the meringue on a baking sheet lined with parchment paper,you could either spread it with slightly hallow center or keep it high.
Bake for about 2 hours or until the meringue is dry and crisp. Cool and store in an airtight container for up to 3 days.
To serve the chocolate pavlova, top with the sliced peaches,mint and slice.