Salted Caramel Chocolate Pavlova (Printable Version)
Crispy chocolate meringue, dreamy caramel, and honey peanuts. So good for any celebration.
# Everything You’ll Need:
→ Meringue
01 -
120 millilitres whipping cream
02 -
100 grams dark chocolate, melted
03 -
1 teaspoon white vinegar
04 -
1 tablespoon cornstarch
05 -
420 grams granulated sugar, divided
06 -
200 grams egg whites (about 7 large), room temp
→ Salted Caramel Sauce
07 -
1 teaspoon sea salt
08 -
120 millilitres whipping cream
09 -
85 grams unsalted butter, chopped up
10 -
200 grams granulated sugar
→ Garnish
11 -
Honey-roasted peanuts to sprinkle on top
# Steps to Cook:
01 -
Turn your oven to 100°C. Lay baking paper on two trays and set them aside.
02 -
Drop egg whites and 350 grams of the sugar into your stand mixer bowl. Let it run low for five minutes, wait for foamy bubbles.
03 -
Kick the mixer to high. Toss in the vinegar and cornstarch bit by bit while mixing. You'll see it start to thicken up.
04 -
Now add the rest of the sugar—do it slowly, a tablespoon at a time. Wait for stiff and shiny peaks.
05 -
Pour the melted chocolate over the fluffy meringue and gently fold just enough so you see swirls.
06 -
Scoop generous blobs onto the lined trays, folding in more chocolate between scoops if you want streaks.
07 -
Slide those trays into the oven. Let the meringues bake for two hours. They should come off the paper easily when they're ready.
08 -
Melt all the sugar in a pan on medium until it's a deep amber color. Carefully stir in the butter chunks until smooth. Pour in the cream slowly and mix until silky, then add the sea salt. Let it cool a bit.
09 -
In a clean bowl, whip the cream until you hit stiff peaks.
10 -
Plop some whipped cream on each meringue, drizzle caramel sauce, toss on peanuts and you're done.
# Extra Suggestions:
01 -
Wipe down your mixer bowl and whisk so they're totally dry before you start whisking eggs. It helps make the fluffiest meringue.
02 -
Try an oven thermometer to make sure your baking temp's right. If your oven's off, your meringues might not turn out crispy.
03 -
Don't over-fold the chocolate or your swirls will disappear—just a few turns is enough.
04 -
Keep pavlovas in a sealed box at room temp and they're good for two days.