Chocolate Pavlova with Salted Caramel Cream and Toasted Macadamias

Method

Make sure that both the kMix mixing bowl and whisk are clean and dry, as any moisture or fat will stop the egg whites from forming a meringue. It is also important to add the sugar slowly or the meringue will collapse.

Chocolate Meringue & Meringue Kisses:

1. Preheat oven to 120°C (300°F) and line two baking trays with non-stick baking paper.
2. Attach the whisk into your kMix, add the egg whites and switch to speed four. As the whites thicken, sprinkle in the caster sugar.
3. Whisk on full speed until firm peaks form in the meringue as it goes around.
4. Meanwhile, prepare the meringue kisses by fitting a piping bag with a 1cm circular nozzle. Use a food-safe paint brush to apply long vertical stripes of red food gel around the inside of the piping bag. Set aside.
5. Turn the machine down to low for a moment in order to add the cornflour then return to full speed and add the white wine vinegar and vanilla.
6. Once the meringue has reached stiff peaks, fill the piping bag with white meringue and pipe meringue kisses over half of one of the baking trays, leaving the other half enough room to fit a 15cm (6 inch) diameter meringue disc.
7. With the remainder of the meringue, gently fold through baking cocoa, creating a swirled effect by being careful not to incorporate the cocoa completely.
8. Dollop the meringue mixture onto trays to form 3 x 15cm (6 inch) diameter discs. You may need a metal off-set spatula to help you gently spread the meringue outwards.
9. Place both baking trays into the oven and bake at 100°C for 2 hours. Once baked, turn the oven off and allow the meringue to cool in the oven completely. Store in an airtight container in a dry environment until needed for assembly.
10. To make the salted caramel, heat sugar in a medium saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir.
11. Once sugar is completely melted, immediately add the butter.Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted.
12. Very slowly, drizzle in cream while stirring. Allow the mixture to boil for 1 minute.
13. Remove from heat and stir in salt to taste. Allow to cool completely before using.
14. To assemble the pavlova, attach the whisk to your kMix. Place the cream into the bowl and whisk until stiff peaks form. Gently fold through salted caramel only briefly, creating a swirled effect by being careful not to incorporate the caramel completely.
15. To serve, place dollops of salted caramel cream into the centre of the chocolate meringue and push to the outer edge. Scatter over toasted macadamias and drizzle with extra salted caramel. Repeat this step until the top layer is assembled.
16. Use a spoon to drizzle melted chocolate over the top of the pavlova and decorate with meringue kisses.

This pavlova is best enjoyed on the same day as assembly. It will keep refrigerated for up to 3 days.