2 egg whites
pinch cream of tartar
1/2 cup caster sugar
1 TBPN cocoa powder
4 scoops of raspberry sorbet (or weight watchers ice cream)
200g mixed fresh or frozen berries
2 tspns pure icing sugar for dusting
Preheat oven to 150 degrees (celcius). Line a baking tray with non stick baking paper. Draw four
7cm circles on baking paper. Using an electric mixer, beat egg whites and cream of tartar until soft
peaks form. Add sugar, 1 TBSPN at a time beating well after each addition. Beat until meringue is
thick and glossy. Add cocoa. Beat until just combined. Spoon meringue onto baking tray, using
circles as a guide. Make a small indentation in the centre of each nest. Bake for 30 minutes.
Reduce oven to 120 degrees (celcius). Bake for 30 minutes or until meringue is dry and crisp. Turn
off oven and open door. Allow to coop completely in oven. Place meringue nests on plates. Top
each with a scoop of sorbet and berries. Dust with icing sugar and serve.
pinch cream of tartar
1/2 cup caster sugar
1 TBPN cocoa powder
4 scoops of raspberry sorbet (or weight watchers ice cream)
200g mixed fresh or frozen berries
2 tspns pure icing sugar for dusting
Preheat oven to 150 degrees (celcius). Line a baking tray with non stick baking paper. Draw four
7cm circles on baking paper. Using an electric mixer, beat egg whites and cream of tartar until soft
peaks form. Add sugar, 1 TBSPN at a time beating well after each addition. Beat until meringue is
thick and glossy. Add cocoa. Beat until just combined. Spoon meringue onto baking tray, using
circles as a guide. Make a small indentation in the centre of each nest. Bake for 30 minutes.
Reduce oven to 120 degrees (celcius). Bake for 30 minutes or until meringue is dry and crisp. Turn
off oven and open door. Allow to coop completely in oven. Place meringue nests on plates. Top
each with a scoop of sorbet and berries. Dust with icing sugar and serve.
Little Leakers
Chocolate Pavlova Nests
