Chocolate Dipped Mini Pavlova

• Vegetarian
• Gluten free

• Produce

  • 1 Berries, Fresh

• Refrigerated

  • 4 Egg whites

• Condiments

  • 2 tbsp Raspberry jam/jelly

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1 cup Of chocolate chips
  • 1 pinch Salt
  • 1 tsp Vanilla

Found on twopurplefigs.com

Description

Directions

• Preheat the oven to 230 degrees F. Take a towel and dip it in vinegar, then swipe the towel on the bowl and beaters you’ll be using to wipe the egg whites.
• The best way to separate egg whites is ultimately by hand, simply dump the egg in your hand closing your fingers tight. Then gradually lose up and separate your fingers to let the egg whites fall into a clean bowl and flip your hands to hold on to the egg yolk. If you’re not comfortable trying this, go ahead and separate the egg your way. But I promise this hand technique has no risk of egg yolk leaking into your egg whites.
• Start whipping the egg whites and when it starts to get foamy, that’s when you add in the pinch of salt and sugar gradually while whipping continuously.
• When you reach stiff peaks on your egg whites, take a piping bag and place your hand in it— inside out.
• Take some raspberry jam and use a skewer to streak straight lines, then remove your hands and flip the piping bag back to it’s original form.
• Fill up the piping bag with the whipped egg whites and pipe hearts on a parchment lined baking sheet.
• You can swirl some more jam over the top of each heart. Bake these pavlovas for about an hour and 40 mins.
• Cool down the pavlovas for an hour before handling them.
• Dip half the pavlovas in the melted chocolate and allow them to cool for an hour.
• Top the pavlovas with whipped cream, fresh berries and drizzle them with raspberry sauce.