Dulce de leche and banana meringues with salted praline

Dulce de leche and banana meringues with salted praline

From
Harvest
Makes
12 meringues
Photographer
Emilie Guelpa

The sweetness of the pavlova combined with the salty praline is almost perfect – just add ripe bananas and you have a new Australian classic.

Ingredients

Quantity Ingredient
395g tin sweetened condensed milk
4 egg whites
345g caster sugar
1 teaspoon natural vanilla extract
1 tablespoon cornflour
1 1/2 teaspoons white vinegar
whipped cream, for topping
4 bananas, sliced

Salted praline

Quantity Ingredient
80g caster sugar
1/2 teaspoon salt
80g blanched almonds, toasted

Method

  1. To make the salted praline, heat the sugar and 2 tablespoons water in a small saucepan over low heat. Once the sugar has dissolved, increase the heat and bring to the boil. Swirl the syrup – do not stir – to prevent sugar crystals from forming, and cook until it becomes a light brown colour. Remove from the heat and stir in the salt and toasted almonds. Pour onto a lightly oiled baking tray and allow to set completely. Remove the cool praline from the tray, chop into bite-sized pieces and set aside.
  2. To make the dulce de leche, put the unopened tin of condensed milk in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 2 hours, topping up with water if needed to ensure the tin is fully submerged at all times. Remove the tin from the water and allow to cool before opening.
  3. Preheat the oven to 180°C. Line a baking tray with baking paper. Beat the egg whites until stiff peaks form. Add the sugar, a third at a time, incorporating well after each addition so you end up with a thick, glossy meringue. Gently fold in the vanilla, cornflour and vinegar.
  4. Spoon 12 individual meringue rounds onto the prepared baking tray. Put in the oven and immediately reduce the temperature to 120°C before baking for 25 minutes. Turn the oven off and let the meringues cool inside the oven.
  5. Transfer the meringues to individual serving plates, top with whipped cream and add sliced bananas. Warm the dulce de leche slightly and drizzle over the top, then scatter with the salted praline. Serve immediately.
Tags:
harvest
seasonal
summer
spring
autumn
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again