It was our 18th anniversary on 21.11, however, time was cruel and didn't permit us for any celebration whatsoever. Hubs was busy with his work and coming home late lately while I was busy with the kids and my baking. And hubs went back to Ayer Baloi over the weekend...I have to stay back since Khadijah still has the science papers this week. Hence, I only made this on Sunday night! Hubs loved pavlovas (before I started baking hubs use to make his own pavlova, and Nigella's Domestic Goddess book was the first book that we had in our kitchen as our recipe resource, wakaka!)
Well! I have attempted one or two pavlova recipes before, but hubs wanted a meringue that is chewy,.....errr errr....I thought pavlovas are supposed to be brittle and crack as you dig your fork into them!....NOT!
Well, this is one is so chewy that you might mistake yourself to be eating marshmallow, only the chocolatey taste is so tense, that you forget the hideous looking (well, I mean pavlovas, at least mine has never been pretty or neat, haha!) and no way to be presented to your guests dark looking pavlova!
Anyway...here's the recipe!
1. Preheat your oven at 140C, prepare baking trays with baking paper.
2. Start beating your egg whites at medium speed, and when foamy add sugar tablespoon by tablespoon, until all the sugar is finished. I increased the speed to max and whip for about 2 minutes.
3. Sift cocoa powder and add the balsamic vinegar and work efficinetly so as not to deflate the meringue.
4. I made 3 circles of 8 inches diameters and spread the meringue on the baking paper....
5....and bake at 140C for an hour, and when done, let the meringue cool in the oven...
6.....and they stick a bit onto the baking paper, urgghhh...yikes...don't like....