On Sunday my recipe for Chocolate Marshmallow Bars was featured on the feed feed (@thefeedfeed) instagram account Which is very exciting! When I last looked the picture had 10,500 likes which I can’t quite get my head around! If you want the recipe you can go to the recipe tab at the top of the page or click here. If you make any of my recipes please let me know or tag them on instagram with #lucyabakes.
The weather has been brilliant for the last week so I thought it was time to make the summer classic… pavlova! Tim and I managed to demolish this fairly quickly! If you would like the recipe see below!
see you soon!
2 egg whites
Double the weight of sugar to egg whites
A handful of strawberries
A handful of raspberries
200g double cream
Preheat the oven to 110c.
Whisk the egg whites to stiff peaks with an electric hand whisk or a free standing mixer.
When the egg whites reach stiff peaks keep mixing and start adding the sugar 1 teaspoon at a time, make sure the sugar is well mixed in before adding the next addition.
The meringue is ready when all of the sugar has been added and your egg whites are back to stiff peaks with a glossy shine to them.
Tip the mixture on to a baking tray lined with greaseproof paper and spread in to a rough circle. You don’t want to make it too thin and it doesn’t have to be neat. Using the back of a spatula you can gently dip it in to the meringue mixture and pull it out again to create some peaks.
Put your meringue in the oven for around 2 hours. The meringue is cooked when the top is crisp and the bottom peels easily off of the baking paper.
Allow the meringue to cool completely.
Whisk the cream until it is a nice thick consistency and place on top of the completely cooled meringue. Again it doesn’t have to be overly neat!
Wash your berries and cut any large berries in to chunks, then sprinkle over the top.
Finally roughly chop the chocolate and scatter over the top of your pavlova!