Heavenly Pavlova Meringue That Melts in Your Mouth

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Beat 100g egg whites at room temperature with a pinch of salt and 1 tsp lemon juice until light foam forms.

Gradually add 170g powdered sugar in small portions while beating.

After adding all the sugar, continue beating for 10-15 minutes until stiff peaks form.

Add 30g hazelnuts and stir at low speed for a few seconds.

Pipe the meringue into star shapes on parchment paper.

Sprinkle about 70g of hazelnuts on top of the piped meringue.

Bake at 212°F (100°C) for about 2 hours.

In a saucepan, combine 10g sugar, 15g cornstarch, vanillin or vanilla sugar, 2 egg yolks, and 100g milk.

Put on medium heat and cook until thickened, then cover with cling film and let cool.

Beat 80g heavy cream until stiff peaks form (do not overbeat!).

Mix the thickened mixture gently with the whipped cream until smooth.

Spread the cream mixture on one half of the meringue.

Cover with the second half of the meringue.

Roll the meringue in about 80g of chopped hazelnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens