MAGIMIX Cook Expert Recipe Manual page 141

PAVLOVA
with cherry compote
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E S
F R E N C H M E R I N G U E S :
6 egg whites, at room
temperature
pinch salt
250g icing sugar (see p. 294)
1 Prepare the meringues. Make the cherry compote while they are baking.
2 When the meringues are cooked, set aside to cool until required. To serve, place
one meringue on each plate and top with 1-2 spoonfuls of whipped cream and a
spoonful of cherry compote.
3 Sprinkle with pistachios and serve immediately.
french meringues
1 Preheat the oven to 110 °C (100 °C fan, gas mark 1/2).
2 Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry
metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually
add the icing sugar through the opening.
3 Line* a baking tray with baking paper. Spoon the meringue onto the paper in
mounds of approx. 5cm diameter x 2cm high.
4 Using the back of the spoon gently indent the top of each meringue and bake for
1 ½-2 hours. When cooked, they will easily lift off the paper. Leave the oven door
ajar and cool the meringues at the same time as the oven cools down.
cherry compote
1 Cut the cherries in halves. Add to the metal bowl with the sugar; run the EXPERT
programme for 7 minutes/speed 2A/120 °C.
2 Put the compote in a bowl and refrigerate.
T I P
How long the meringues take to cook, and at what temperature, will depend on
their size, and your oven (check the instructions).
280
: 1 h 30-2 h
: :
AT TA C H M E N T
C H E R RY C O M P O T E :
225g stoned cherries (fresh, in syrup
or frozen)
4 tbsp caster sugar
200 ml whipped cream (see p. 276)
100 g pistachios, roughly chopped