Mini clementine and fig pavlovas
These seasonal meringues are the perfect winter dessert after a rich meal
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
120
MINUTES
Ingredients
For the meringues:
1 tsp white malt vinegar
3 egg whites
½ tsp lemon juice, strained so it does not contain pips or flesh
150g caster sugar
For the filling:
4 clementines, peeled and sliced; and the juice of two more
½ tsp light muscovado sugar
3 figs, quartered and sliced
1 tbsp honey
6 tbsp whipped cream
Method
Preheat your oven to 110°C and line two large flat baking trays with parchment. Draw three circles on each sheet of parchment if you wish, it will help you create neat meringues.
Use the vinegar to wipe your mixing bowl and whisk to ensure there is no residue on either. Place the egg whites and lemon juice into the bowl and whisk until peaks form. Add the sugar a tablespoon at a time and keep whisking until it is combined.
Scoop the mixture onto the parchment gentle teasing it into the circle shapes. Make a small indent in the centre of each.
Bake for two hours until crisp. Gently slide them off the tray but still on the parchment and allow to cool completely. Gently peel off the parchment before filling with the cream and fruit.
Place the clementines into a saucepan and add the sugar allow bubble gently. Blitz with a hand blender. Mix the whipped cream with the honey and scoop it into the center of the meringues, spoon the clementine purée on top and decorate with the figs.
