Talia’s Treats : Mini Pavs

by lei


Editors note: These are the best freaking pavs I’ve ever had, they are the perfect mixture of soft and chewy and the dark chocolate gives it that extra, super duper scrumptiousness. Blaow. Chur Talia.


4 egg whites / 1 cup sugar / 150g dark chocolate, chopped

Beat the egg whites on high. Once frothy, start adding the sugar a couple of tablespoons at a time. Continue beating until white, stiff and glossy, and all the sugar is dissolved – if you rub a little between your fingers it should be smooth. If its still grainy, keep beating. Fold the chopped chocolate through the meringue mix.

Preheat the oven to 150C. Place rounded spoonfuls on a paper lined tray. Bake 40mins – 1hr. The longer you cook them, the crisper the shell. I like them slightly soft and chewy, so I only cook them for 40mins at the most.

Serve with whipped cream, and either a berry compote or fresh fruit.