Mini Pavlova Lamingtons

Method

Give meringues a lamington ice-cream twist for a melt-in-your-mouth moment!

  1. Preheat the oven to 180°c. Use a pencil and 4cm round cutter to draw 32 circles 2 cm apart on 2 sheets of baking paper. Place pencil-side down on 2 baking trays.
  2. Use electric beaters to beat egg whites in a large bowl until stiff peaks start to form. Gradually add sugar, 1 tablespoon at a time, whisking well after each addition until the mixture is thick and glossy.
  3. Spoon the meringue mixture into a piping bag fitted with a 1.5cm round nozzle. Pipe rounds of meringue to fill each marked circle on the paper. Sprinkle with coconut. Bake for 40 minutes or until crisp. Turn the oven off and leave the meringues in the oven with the door slightly ajar to allow them to cool down.
  4. Transfer your ice-cream from the freezer into the fridge for 10 minutes to allow it to soften.
  5. Meanwhile, melt the dark chocolate following the packet instructions and spoon into a sealable plastic bag. Snip 1 corner of the bag, ready to drizzle.
  6. Line a tray with baking paper. Working quickly, sandwich 2 meringue bases together with a small scoop of ice-cream, pressing gently to join. Place on the tray and repeat with the remaining meringues and ice-cream.
  7. Scatter with extra coconut and drizzle over the melted chocolate. Set aside for 5 minutes to allow to set and then place in the freezer until ready to serve.

Credit: Taste

 

 

Ingredients

Prep time: 30 Minutes

Cook time: 40 Minutes

Serves: 16

  • 2 egg whites, at room temperature

  • 100g caster sugar

  • 25g shredded coconut, plus extra to decorate

  • 300g chocolate ice-cream

  • 80g dark chocolate melts