This month we're focusing on chocolate, a fitting ingredient as we move into the holiday season. We've made a classic pavlova with chocolate, pears, and pecans. Fall and winter are busy times in the kitchen, this is a great gluten-free option to pull out for any of the upcoming holiday dinners.
For the recipe:
- 150 grams egg whites (from 5 eggs)
- 150 grams sugar
- 150 grams confectionary sugar, sifted
- 15 grams cocoa powder, sifted
- 350 ml heavy cream
- sugar to taste
- bittersweet chocolate chunks
Makes 8 small pavlovas.
Whip the egg whites in a bowl fitted with whisk attachment. When they start to get frothy, add a little bit of sugar and continue whipping. Keep adding the rest of the sugar in small amounts and continue whipping until you get stiff peaks.
Fold the confectionary sugar and cocoa powder into the whipped whites by hand, making sure not to deflate the egg whites.
Pipe small 6 inch rounds on a sheet pan and place in a 300 degree oven for about an hour or until they are set and dry.
In the meantime, whip the heavy cream to stiff peaks and keep cool.
Peel and cut the pears in half. Core the pears and cut into them in small cubes. Add sugar and lemon juice to taste and mix together.
To assemble, pipe some whipped cream onto each meringue rounds. Add some pears, raspberries, chocolate chunks, and pecans and it's ready!