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Mini Laager Rooibos & Thyme Pavlovas

INGREDIENTS:

Mini Laager Rooibos & Thyme Pavlovas 

4                      Egg whites 

1 cup               Castor sugar

½  tsp               Cream of tartar

1 tsp                Corn starch

1 bag               Laager Rooibos leaves (cut open tea bag and remove leaves) 

1 tsp                Fresh thyme, chopped 

1 tsp                Salt

 

Laager Rooibos Syrup

2 ½ cups           Sugar

2 cups               Water

4 - 6 bags          Laager Rooibos Tea

60 ml                 Honey

1 TBSP              Lemon juice

 

To Serve

1 cup               Fresh whipped cream

METHOD:

  1. Preheat oven to 120°
  2. Line a baking tray with non-stick baking paper. 
  3. With an electric mixer, whisk the egg whites and keep adding a pinch of salt until they form a soft peak. Gradually add in the sugar, then whisk well after every addition until the sugar has dissolved. 
  4. Add in the cream of tartar, corn starch, thyme and loose tea leaves, then whisk for another 3 minutes until stiff peak stage. 
  5. Spoon the meringue into a piping bag and pipe onto the baking sheet in desired shape.
  6. Reduce oven temperature to 90°
  7. Bake for 1 hour 30 minutes, then turn the oven off and let the pavlovas cool completely n the oven. 
  8. To make the Laager Rooibos syrup, bring all the ingredients, except the honey and lemon, to a simmer on low heat until the sugar dissolves.
  9. Simmer for 15 minutes, then remove from the heat and remove the teabags.
  10. Stir in the honey and lemon juice and set aside to cool completely.
  11. Once cooled, top the pavlovas with whipped cream and drizzle with syrup, then top with the fresh thyme.

 

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