So here's a dessert that everyone loves. Especially in Australia. The argument still continues as to who founded this treat with it's amazing combination of light and "mallowy" surrounded by sweet and crisp. Covered with dollops of whipped cream and topped with zingy fruit like mango and passionfruit, berries or even the good old crushed Peppermint Crisp chocolate bar, it doesn't get much better.

When we cook with a "steam" oven, (of course ours is much more than just a "steam" oven!) which is what people often refer to the Combi-Steam as, some may (incorrectly) think that whatever comes out of it is going to be soft and moist. While that may be the case when we use the "Steam" function, it is certainly not the case when using the functions that incorporate convection heat or in my brand of choice - Hot Air. (Hot Air, Hot Air Humid & Hot Air+Steaming) We are going to make these delicious Mini Pavs using straight Hot Air, which is the setting on our Combi-Steam that is going to give us a completely dry oven. It is really a perfect Fan Forced setting and it will whisk the moisture from the food out of the oven, as it cooks. Meringue or pavlovas hate moisture so this is just what we want for that crisp shell which is going to hold up all the mallowy goodness inside.

The benefit of doing small pavs is that they are very easy to store in an airtight container for a day or two and you can just whip them out and allow guests to add their toppings. It also helps to make them a little more sophisticated as an individual dessert.

Makes 8

Ingredients:
3 large egg whites* (at room temp)
175g caster sugar
1 vanilla bean (split lengthways and seeds scraped)

toppings:
whipped cream, fruit of your choice, chocolate shavings, crushed Flake or Peppermint Crisp chocolate etc.

Method:

1. Line a baking tray with baking paper. Draw (roughly) 8 circles onto the paper leaving space between each for spreading. (Around the size of the rim of a coffee mug works well!)

2. Place the egg whites into a large mixing bowl and use electric beaters to whisk until you get soft peaks that just hold their form. Add the sugar gradually, about 1 tbs at a time, and continue to whisk at high speed until thick and very shiny. (make the sugar is dissolved too by rubbing a little between your fingers). Add the vanilla seeds and mix through.

3. Select Hot Air or Convection heat. Set the temperature to 130°C. Leave to pre-heat.

4. Dollop the mixture onto the tray using the circles as a guide. Make sure you get some nice height. Use the back of the spoon to spread and shape the mixture but be a little gentle.

5. Place into the oven and bake for 1 hour and 15 minutes. Remove from the oven and allow to cool completely on the tray. Store in an airtight container for up to two days or serve when cooled.

Tips:
*use "older" eggs whites - very fresh eggs will tend to hold together which will mean less volume in your meringue mix.
*make sure your bowl and beaters and super clean and dry - any "stuff" in there can mean your whites won't whip.
*make sure there is NO yolk in your whites..this will also affect the whipping.

Of course if you have a favourite pav recipe use that too! Just remember that Hot Air/Convection is the setting to use and use the recommended Fan Forced temp or reduce the temp by 20°C if the temp is given without a Fan Forced option.

Enjoy!

Happy Combi-Steaming! (even when we don’t use Steam!)

Yours in the kitchen,

The CSQ.