Jo Wheatley - Home Baking
I was bread baking in the summer and had loads of egg whites leftover from all the egg washes. I decided to make a pavlova and the orange and chocolate worked so well with the pecan praline, along with the soft marshmallow
meringue, that I had to share it with you!
- abigail.ponchillia favorited Orange, Chocolate And Praline Meringue 17 Jan 21:55
- Shantelle t. added Orange, Chocolate And Praline Meringue to food!! 08 Dec 13:11
- Angel C. favorited Orange, Chocolate And Praline Meringue 13 Aug 02:37
- ale_corason favorited Orange, Chocolate And Praline Meringue 10 Aug 05:59
- Suzi T. favorited Orange, Chocolate And Praline Meringue 08 Aug 14:08
Preheat the oven at 100ºC/200ºF/Gas Mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg
whites to soft peaks using an electric hand whisk
or free-standing mixer. Gradually add the sugar, 1
tablespoon at a time, whisking constantly until the
whites come to a stiff peak. Add the cornflour and
whisk again to combine.
Draw an 18cm circle on the baking parchment on
the baking tray, then spoon on the meringue,
keeping it within the circle lines, building it up
high and rounding off the edges with a spatula.
Bake in the oven, on the middle shelf, for about 3
hours until dry and crisp. Turn the oven off and
leave the meringue inside to cool.
To make the filling, gently melt the sugar with 1-2
tbsps water in a saucepan over a low heat until it
dissolves. Bring to the boil until the sugar turns a
deep caramel colour and then remove from the
heat. Place the pecans on the second lined tray or
silicone mat and pour over the caramel until they
are all coated. Leave to harden and cool
completely, then put the brittle in a sandwich bag
and roughly crush with a rolling pin until it
Zest the orange and add to the cream. Whisk to
soft peaks. Peel and segment the oranges.
Melt the chocolate (a great way to do this, especially
if you are using it to drizzle, is in a sandwich bag in the
microwave. Melt it in 20-second bursts on a low
setting to make sure it doesn’t burn.)
To assemble, place the meringue on a serving
plate. Spoon on the orange cream, top with orange
segments and the praline brittle and drizzle with
the melted chocolate.