Aussie Pavlova

Methods and Directions

• Preheat the oven to 180C. Toss the almonds with the Almond Tea Syrup mix to ensure the almonds are coated. Scatter on a baking sheet lined and toast for 5 to 10 minutes. turning at least twice, until golden. Let cool, moving them every 2 minutes so they don’t stick together.
• Put the chocolate into a heatproof bowl and place over a pan one-third filled with hot water at 50-60C. Melt over gentle heat making sure the temperature of the chocolate doesn’t exceed 50C.
• In another bowl mix about 1/3 of the almonds with 1/3 of the warmed cocoa butter until the almonds are nicely glossy. Pour 1/3 of the melted chocolate over the almonds and mix gently until evenly coated.
• Drop a dessert spoonful of the mixture onto a sheet of baking paper. to form a little mound. Shape the rest of the mixture in this way. working quickly and leaving (2-3cm) between each rochers. Repeat to mix and shape the rest of the rochers in 2 batches. Leave in a cool but not humid place, until set for about 15 to 20 minutes. Store in airtight containers interleaved with waxed paper, in the refrigerator until ready to use.

• Using an electric mixer whisk egg whites with a pinch of salt until frothy. With the mixer, add the sugar, 1 tbsp. at a time, until dissolved and mixture is thick and glossy. Fold through almonds and lemon zest until just combined.
• Preheat oven to 100C. Lightly brush an oven tray with water, then line with baking paper.
• Pour mixture into piping bag and pipe out into a meringue shape. Continue until all mixture is used leaving 1 cm between each meringue.
• Bake meringues for 2 hours or until crunchy on the outside but slightly soft inside. Cool in the oven with the door slightly ajar. Store in an airtight container for up to 2 weeks.