October 12, 2007, Newsletter Issue #195: Chocolate Meringue Cream
Tip of the Week
This dessert is a variation on the traditional Pavlova, which is meringue layered with a creamy filling. Feel free to use any type of candy in the filling; crushed peanut brittle, buttermints, or chocolate covered toffee would be fabulous too.
6 egg whites
1/2 tsp. cream of tartar
Dash salt
2 cups sugar
Beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, beating until stiff and glossy. Make sure you donīt underbeat the meringue. Line 2 cookie sheets with parchment paper. Spread half of meringue into an 8" circle on each cookie sheet. Bake at 275 degrees 50-60 minutes until crisp and very light brown at edges, switching cookie sheets on racks halfway during cooking. Turn oven off and leave meringues in closed oven for 2 hours. Remove and cool.
2 cups whipping cream
1/2 cup powdered sugar
1/3 cup cocoa
1 cup finely crushed toffee pieces
Combine cream, sugar and cocoa and beat until stiff. Fold in crushed candy. Spread between meringue layers and on top and chill at least 3 hours before serving.
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