cinnamon and candied pecan pavlova
- 150ml eggwhite (about 4 eggs)+
- 1 cup (220g) caster (superfine) sugar
- 1 teaspoon white vinegar
- 1 cup (250ml) single (pouring) cream
- 1½ cups (360g) crème fraîche
- ¼ cup (40g) icing (confectioner’s) sugar, plus extra for dusting
- 1 teaspoon ground cinnamon, plus extra for dusting
- 1 cup (120g) pecans, toasted
- 2 tablespoons caster (superfine) sugar
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
- ¼ cup (60ml) whiskey
- Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes or until glossy and combined. Draw a 26cm circle on a sheet of non-stick baking paper (see cook’s tips, right) and place on a large baking tray. Spoon 1 cup (250ml) of the meringue into the centre of the circle, leaving a 5cm border. Arrange heaped spoonfuls of the remaining meringue in the border to create a ring. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour 30 minutes or until crisp. Turn the oven off and allow the meringue to cool in the oven with the door closed for 1 hour 30 minutes.
- To make the candied pecans, line a baking tray with non-stick baking paper. Place a small saucepan over medium heat. Add the pecans, both the sugars, the vanilla and whiskey and cook, stirring occasionally in the last 1 minute, for 6–7 minutes or until golden and caramelised. Working quickly, carefully pour the mixture onto the tray. Spread and allow to cool completely. Roughly chop and set aside.
- Place the cream, crème fraîche and the icing sugar in a clean bowl of the electric mixer and whisk until stiff peaks form. Add the cinnamon and fold to combine. Place the pavlova on a cake stand or plate, top the centre with the cream and sprinkle with the pecans. Dust with extra icing sugar and cinnamon to serve. Serves 8–10
+ Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary. Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.
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