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Filled meringue/pavlova?

post #1 of 8
11/22/09 at 2:14pm
Thread Starter 
For the next two weeks I'll be doing mostly sandwiches, salads and desserts in school. I'm a complete novice when it comes to desserts. I know how to make a panna cotta or a chocolate mousse, but my lack of experience manifests itself in a lack of imagination.

One thing I thought about doing is a filled meringue, kind of like a pavlova, but filled with something. The thing is that all I can think of for a filling is chocolate, and that's a little too obvious, in my opinion.

Any suggestions?
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post #2 of 8
11/22/09 at 3:05pm
If you mean individual meringues - why not flavour some with coffee? Add a coffee/cream mixture to sandwich 2 meringues. Dip one half of each meringue in melted chocolate.

If a pavlova styled dish, I love to use double cream and flavour with some kirsch and add seasonal fruits. I like the Aussie ones with kiwi fruit/passionfruit/pineapple added to the cream.
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post #3 of 8
11/22/09 at 3:25pm
Thread Starter 
Flavoring the meringues is a good idea, and I will certainly try that, but I was thinking more about different textures, like biting into a meringue and getting that satisfying crunch, to find that it's filled with a silky smooth chocolate ganache, or something like that.
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post #4 of 8
11/22/09 at 3:49pm
To balance the sweetnes of the meringue you might want to think of fruit. You could use compote, puree or just plain friut. One of my favourites is mango and crystalised ginger.
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post #5 of 8
11/22/09 at 5:36pm
Thread Starter 
Good idea about the fruit. I do have some lemon curd in the fridge that I might use, making tiny, tiny meringues filled with lemon curd.
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post #6 of 8
11/22/09 at 6:24pm
all you need now is a pie crust and youll be well on your way to a lemon meringue pie ;)
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post #7 of 8
11/22/09 at 7:54pm
Pav like Ishbel said.
Passionfruit pulp works well but please, on top of the cream :) Seasonal berries on top of cream work nicely, use a nice thick cream.

If you are going to use a ganache for a nice silky smooth filling for individual meringues , a sprinkling of smashed up praline might pair well on top with the bite of meringue crust? Or simply decorate with some candied orange zest curls.

P.S. Much debate about where the Pav originated...I think it appeared in new Zealand cook books first, but the battle goes on across the ditch
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post #8 of 8
11/22/09 at 8:48pm
Thread Starter 
I could actually bang together a quick pie crust and make portion-sized lemon meringue pies. So many ideas, so little time. xD
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