Whenever I get the opportunity to create something new for a client a version ends up on here in one way or another. Aren't you all just a little bit lucky? This one was for Murray River Pink Salt Flakes, my premium salt of choice at all times and it is sooo yummy. Don't scrimp on the salt. You can thank me later. The salt in fact assists the meringue to hold its shape when cooked. It is also a lovely contrast to the sweetness of your usual meringue base for pavlova. Enjoy!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 330 Grams raw caster sugar BUY
- 1 Tablespoon cornflour or cornstarch
- 2 Teaspoons vanilla bean paste BUY
- 3 Pinches pink salt flakes BUY
- 1 Batch Citrus Curd made with all limes Recipe BUY
- 1 Batch Raspberry Coulis Recipe
Preheat oven to 150°C and line 2 baking trays with baking paper.
Ensure the Thermomix bowl and butterfly are immaculately clean and dry before beginning.
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3.
Whip 6 min/37°C/Butterfly/speed 3 while adding the sugar one teaspoon at a time, through hole in lid. Occasionally stop and scrape down sides of bowl.
Add cornflour, vanilla and salt and whip 1 min/37°C/Butterfly/speed 3.
Spoon out onto baking trays making 10 tall mini meringues. They will flatten slightly during baking.
Place into preheated oven and reduce heat to 120°C. Bake for 1 hour. Switch off oven and leave in the oven with the door slightly ajar to cool for at least 3 hours.
Serve with Lime Curd and Raspberry Coulis. Whipped cream optional.