|⅔ cup||Caster sugar (Main)|
|⅓ cup||Chopped nuts|
|1 ½ tsp||Ground ginger|
|⅓ cup||Dried apricots|
|1 to taste||Whipped cream (Main)|
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- Heat oven to 130 deg C. Beat eggs (whites only) until stiff but not dry. Gradually beat in caster sugar until mixture is stiff and glossy. Fold in ginger, nuts and apricots( chopped and dried).
- Place a sheet of nonstick baking paper on an oven tray. Shape six small nests of mixture on prepared tray. Bake for 45 minutes. Turn oven off and leave pavlovas to cool and dry out on the down heat.
- Top cold pavlovas with whipped cream and serve with tamarillos or other winter fruit of choice.