PREPARE MERINGUE NESTS:
Preheat oven to 200\
mooth. Fold in the rhubarb & meringue nests until just combined.
Spoon
For meringue nests, preheat oven to 200\u00b0F.
lossy.
Pipe or spoon meringue onto prepared pans into 4
Preheat oven 250\u00b0F. Grease and line 2 baking trays with parchment paper.
Whip egg whites to soft peaks. Add sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff and glossy. Fold in cocoa powder. Spoon level tablespoonfuls of mixture onto prepared trays to form 24 nests. Sprinkle with coconut. Bake for 30 mins. Turn off oven and let meringues cool in oven with door ajar to fully dry out.
To serve, fill meringue nests with whipped cream. Top with Easter eggs.
f whipped cream on each meringue nest. Place strawberry tips in
eady to serve, put one meringue mest into each dessert dish
Wash and top strawberries.
In a blender mix all of the cream and about half of the strawberries, add a dash of vanilla to the cream if using.
Spoon into meringue nests and decorate with remaining strawberries.
NOTE: I ''fan'' the strawberries and lay them on top for decoration,you can also serve with extra cream on the side if you wish.
You can use different fruits for this dessert,I find berries best.
nto prepared pan.
Arrange meringue on top in a single
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
Prepare Meringue Shell and cool completely.
Combine sugar and cornstarch in a saucepan; stir in 1 1/2 cups water gradually.
Cook over medium heat, stirring constantly, until mixture is bubbly and thickened.
Cook for 1 minute.
Stir half the hot mixture into egg yolks; blend egg yolks into hot mixture.
Cook for 1 minute longer, stirring constantly.
Remove from heat; stir until smooth.
Blend in butter, lemon juice and rind; pour into pie shell.
Cover with meringue.
Bake at 400\u00b0 for 5 to 8 minutes or until meringue is light brown.
Yield:
6 to 8 servings.
In saucepan, mix first 4 ingredients. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes. Stir small amounts of hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread Meringue over filling. Bake in moderate oven at 350\u00b0 for 12 to 15 minutes. Cool before serving.
beating until it dissolves and meringue is stiff and glossy. Add
Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
Combine cream, vanilla extract, custard & pavlova nests in a bowl.
Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
Garnish with toasted coconut to serve.
irm and glossy.
Spoon meringue into a piping bag fitted
Using your fingers, crumble the meringue nests into a bowl. Reserve a few pieces for decoration. Add the raspberries; mix together. Divide between 4 tall serving glasses.
Fold the cream into the yogurt; place spoonfuls of the mixture over the meringues and raspberries in the glasses. Chill until ready to serve.
Decorate with reserved raspberries and meringue; dust with confectioners' sugar. Best eaten within 2 hrs of making.
Combine rhubarb and strawberry liqueur over medium-high heat. Cook, covered, for 8-10 mins, until rhubarb is soft. Remove from heat and spread on a baking tray to cool. Freeze for 15 mins.
Meanwhile, whip heavy cream and vanilla bean seeds to soft peaks.
Distribute 1/2 of the meringue pieces between 6 serving glasses. Top with poached rhubarb and a dollop of whipped cream. Repeat layers. Serve immediately.
Combine meringue, berries, yogurt and pudding in a large bowl.
Spoon mixture evenly into 4 glasses. Sprinkle with nuts and serve.