Who knew brown sugar would make a great such a meringue. It creates such a wonderful flavour, and that paired with the bananas, honeycomb and caramel sauce makes a great pavlova.
4 egg whites
1/4 tsp cream of tartar
1/4 cup 55g caster sugar
3/4 cup 165g brown sugar
2 tsp corn flour
1 tsp white wine vinegar
preheat the oven to 120c 250f
line two baking sheets with baking parchment
beat egg whites until frothy then add the sugars and cream of tartar and mix on high speed until stiff peaks and the mixture is glossy (approx 8 minutes) then add the corn flour and white wine vinegar and continue mixing until combined then spoon into a piping bag and pipe the meringue into two long rectangles onto the baking paper.
Bake for 1 hour until dry.
to make honeycomb
Approx 1 cup 175g caster sugar
2 tbsp honey
3 tbsp water
1 and half tsp baking powder
Grease and line a baking a tin
in a pan add the honey sugar and water and stir until the sugar has dissolved then heat until it turns a dark amber colour or drop some into a cup of cold water and if the drop of mixture immediately hardens into a ball then it’s ready.
Then quickly stir in the baking powder. If will bubble up so be careful.
Trying not to over mix it pour into the lined tin.
Leave for half an hour to harden then crush up.
slice a banana length ways then sprinkle on caster sugar and use a blow torch to caramelise the sugar.
whip 300ml double cream with 2 tbsp icing sugar and whip until thick then spoon on to one of the meringues the drizzle over some caramel sauce. I used a jar of salted caramel sauce that I got at the store. Then add the other meringue on top and spoon on the rest of the cream and drizzle over more caramel then add the bananas and crushed honeycomb
this recipe was inspired by the book indulgent cakes by Australian woman weekly