Cinnamon Meringue Pavlovas

Posted in - Canapes & Puddings & Recipes on December 27th 2012 0 Comments

These are a slightly different wintery addition to a 10 degree celcius not wintery enough, Dorset. You may not be wanting anything sweet at all. However it is not the end of Christmas yet so why not?  The brown sugar in the meringues feels Christmasy, and if you have any homemade cranberry sauce leftover, you could use it as the topping…..

pavlova-ready

4 egg whites or 120g of egg whites
100g vanilla sugar or caster sugar
100g brown sugar
1/4 tsp cinnamon
1tsp white wine vinegar
1tsp cornflour
Cream
Brandy for a Christmas kick, if you like.
Compote

The addition of the cornflour and white wine vinegar give slightly chewy meringues.  The amount of cinnamon is subtle so do add more if you like.  You could of course make one large pavlova.

1. Whisk the whites until medium peak and then gradually add the sugars 1 tbsp at a time.
2. Keep whisking until when you hold it over your head, it does not fall, or it is very stiff.

meringue-bowl
3.  Pipe or spoon small meringues that will be just about bite size onto baking paper.  Wet your finger and dab the peaks down so that you have an indentation for mini pavlovas.  I’m sure yours will look better than these child-assisted creations below!

meringue-mats
4. Place the sheets in the oven at 110 degrees C for 1 hour and then turn the oven off. Leave them in without opening the door for at least 3 hours.
5.  Not long before you plan to eat them, spoon whipped double cream on top and some compote.  You could use my recipe under puddings with fruits which are in season or you could use something like Yeo Valley compote. In the new year I will learn how to put a link for the recipe.
N.B. If you prepare these too far in advance, the meringue will be a little soggy and more difficult to pick up.

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