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Mini pavlova lamingtons recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Create Lamington Ice Cream Meringues for a blissful, indulgent delight!
Ingredients:
  • 2 egg whites, at room temperature
  • 100g (1/2 cup) caster sugar
  • 25g (1/3 cup) shredded coconut, plus extra, to decorate
  • 300g chocolate ice-cream
  • 80g dark chocolate melts
Instructions:
  • Preheat the oven to 90C/70C fan forced. Trace out 32 circles, 4cm in diameter, 2cm apart on 2 sheets of baking paper using a pencil and cutter. Place the sheets on 2 baking trays with the pencil marks facing down.
  • In a large bowl, use electric beaters to whip egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, while whisking well after each addition until the mixture is thick and glossy.
  • Transfer the meringue mixture into a piping bag with a 1.5cm round nozzle and pipe rounds onto the marked circles on the prepared paper. Sprinkle with coconut and bake for 40 minutes until crisp. Allow the meringues to cool completely in the oven with the door slightly open.
  • Allow the ice cream to sit in the fridge for 10 minutes to soften slightly before serving.
  • Melt dark chocolate as directed on the packet, then transfer it into a sealable plastic bag. Cut a small corner to prepare for drizzling.
  • Prepare a tray lined with baking paper. Swiftly assemble by sandwiching 2 meringue bases with a small scoop of ice-cream, pressing gently to combine. Place on the tray. Repeat with remaining meringues and ice-cream. Sprinkle with extra coconut and drizzle with melted chocolate. Let it sit for 5 minutes to set, then transfer to the freezer until serving time.

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