Orange, Chocolate And Praline Meringue

Jo Wheatley - Home Baking

https://www.cutoutandkeep.net/projects/orange-chocolate-and-praline-meringue • Posted by Constable & Robinson

Serves 6 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!

You will need

Meringue
6 large Egg Whites 300 g Caster Sugar 1 tsp Cornflour
Filling
100 g Caster Sugar 12 Pecans 2 Oranges 400 ml Double Cream 100 g Milk Chocolate , chopped

Project Budget

Time

Difficulty

Description

Serves 6 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!

Instructions

1. 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.

2. 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.

3. 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 resembles breadcrumbs.

4. 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.)

5. 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.