In all shapes and colors, I love meringues. Their perfect crunch, their heart melting if you cook them slowly, seduce me for sure. Today I am offering you a Pavlova recipe: a small nest of marbled meringue that I have topped with a white chocolate whipped ganache, and fresh raspberries. The pleasure of a sweet treat full of tenderness ... And admit it, the candy pink side, we can not resist, right?
For the technical side, I opted for a French meringue, the classic. In order not to see them turn yellow when cooked (typical reaction of cooked sugar), I put them in the oven at low temperature for a long time. It would be a shame to spoil the marbled effect! Besides, let's talk about these marbling. Nothing very difficult: a little bit of food coloring just before the nesting, the color will mix by itself with the white meringue. Guaranteed artistic effect :)
The whipped ganache should be prepared the day before, nothing too bad either. I love using a real, good vanilla bean to flavor it. A small detail that makes the difference at the time of tasting.
To be honest, I created this recipe for the collective Rennes at Coup de Cœur (for those who don't know it yet, I'm Breton :) On their blog, they have a DIY section highlighting bloggers / creators from the Rennes region. If you want to find my complete recipe, it's this way.
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