It’s Australia Day tomorrow. The 26th January. It’s where we celebrate being Australian, and everything that our wonderful country has acheived…
There’s also fireworks.. 🙂
If you’re looking for something to take to your Australia Day bbq/party, this is something quick you can whip up last minute. Printable Here
You Will Need…
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Plus:
Approximately 1/2 tablespoon cream (whipped or thickened) per pavlova nest – optional.
Your choice of fruit. I used kiwi fruit, strawberries and passionfruit.
Preheat your oven to 140 degrees celsius. Line a tray with baking paper.
Place your eggwhites into a clean, dry bowl and beat until they are fluffy.
Use your whisk attachement on your stand mixer, or your hand beaters are perfect.blog.jpg)
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When the egg whites are nice and fluffy, add the sugar slowly. A little at a time. You want the sugar to be completely whisked in.blog.jpg)
When the egg whites are nice and fluffy, add the sugar slowly. A little at a time. You want the sugar to be completely whisked in.You know they’re done when you rub a little meringue between your fingers and can’t feel any sugar granules.
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And you want it to look like this. Nice and glossy. Able to stand up by itself.blog.jpg)
Put your meringue mixture into a piping bag fitted with a large nozzle. Open, star, whatever really.blog.jpg)
Pipe ‘nests’ onto a tray lined with baking paper. Start with the base, and then add a second layer around the edge to create the nest. You don’t want your fruit/cream to fall out!blog.jpg)
Place them in the oven for about an hour. Turn the oven off, and let them sit for 1-2 hours with the door slightly ajar.Take them out of the oven, and put a dollop of cream in the middle of the nest. (This is optional, some people don’t like cream, but they do like the meringue part!)
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Top with your favourite fruit – kiwi fruit, strawberry, passionfruit.blog.jpg)
BEAUTIFULLL…………..