amarula flavoured meringue

I'm used to making the traditional meringue which is just egg whites, sugar and corn flour but today decided on something different. I am a renowned lover of Amarula which I use in most of my baking now sometimes to substitute vanilla extract. The result was a pavlova to die for as the amarulla gave it this exotic taste. Hmmm.

meringue nests ready for the oven

Finished product

You Need
3 free range egg whites
175g caster sugar
50g icing sugar
1tsp amarulla (opt) or vanilla extract

You will also need a clean baking tray, baking parchment and clean stainless steel bowl
Preheat oven to 150 degrees Celcius

How
In a clean bowl, place the egg whites and whisk until eggs are stiff with firm peaks ( ready when the egg whites do not fall off when you tip bowl upside down).
Add sugar 1tbs at a time and whisking for a few seconds before the next sugar
Add the icing sugar and continue nje whisking then whisk in the amarulla of using.
Meringue should be stiff, with firm peaks and not fall of when you lift the whisk.

Apply a small amount of meringue to the corners of the parchment paper and fix to the tray
Scoop meringue into the middle of the tray and spread into a nest (you can do this by placing a round plate onto the paper and drawing a circle around it as a guide)

Place meringue into the preheated oven and bake for 60minutes.

Decorate meringue with whipped cream and choice of soft fruits preferably berries and finish off with a berry coulis or compote.