Holiday recipes
BY SHANNON COOK
RECIPES
CHOCOLATE , RASPBERRY AND PISTACHIO PAVLOVAS ANTHEA ECONOMOS , RAY WHITE ROCKDALE , NSW
INGREDIENTS
• 4 egg whites , room temperature
• 1 cup caster sugar
• 1 tsp white vinegar
• 1 tsp cocoa powder
• 1 1 / 2 cups pouring cream
• 1 / 4 cup icing sugar
• 2 punnets of raspberries
• 2 tbsp pistachios , chopped
METHOD
1 . Preheat the oven to 150 ° C , line a large baking tray with baking paper . 2 . Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form . 3 . Add the caster sugar , one tablespoon at a time , whisking for about 30 seconds before adding more . Scrape down the sides of the bowl . 4 . Whisk for a further five or so minutes or until stiff and glossy . 5 . Add the vinegar and whisk for two minutes . 6 . Scoop large spoonfuls of the mixture on the lined baking tray . Lightly dust with the cocoa and bake for 50 minutes or until the meringues are dry to the touch . Turn the oven off and allow to cool completely in the oven with the door closed .
7 . Place the cream and icing sugar in the bowl of an electric mixer and whisk until soft peaks form .
8 . Top the meringues with the cream and sprinkle with the raspberries and pistachios to serve .
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