Ingredients

Group Cookies
Ingredient
KG
Weight (%)
BAKELS PAVLOVA MIX
0.059
100
Water
0.061
104.02
Refined Sugar
0.031
52.10
Peanuts
0.057
-
PETTINA NON-TEMPERING DARK CHOCOLATE
0.052
-
Powdered sugar
0.072
-
BAKELS ALKALIZED COCOA POWDER
0.010
-
APITO EXPRESSO PASTE
0.007
-
BRITE VANILLA EXTRA STRENGTH
0.003
-
Total Weight: 0.352

Method

How to do it:
1. Combine chopped peanuts and chopped Pettina Non Temp Dark Chocolate in a bowl. Set aside.
2. Sift powdered sugar and Bakels Alkalized Cocoa Powder into a bowl. Set aside.
3. Combine Pavlova Mix and water in a mixing bowl. Using a wire whisk, mix on low speed for 15 seconds.
4. Scrape down and mix on high speed for 2 minutes.
5. Gradually add sugar while mixing on low speed for 1 minute. Shift to high speed and mix for 1 minute or until stiff peaks are achieved.
6. Beat in Apito Expresso Paste and Brite Vanilla Extra Strength.
7. Using a large rubber spatula, fold in the powdered sugar-cocoa powder mixture until most streaks are gone, trying to deflate the foam as little as possible.
8. Lightly fold in the peanuts-chocolate mixture until just combined.
9. Transfer the mixture into a piping bag.
10. Pipe 7g batter onto flat sheets lined with silicone sheets.
11. Bake at 150°C for 10 minutes. Continue baking at 100°C for 1 hour.
12. Remove the flat sheets from the oven and let the meringue cookies stand at room temperature while on the flat sheets.

Yield

50 pieces x 7g batter weight

Ingredients

Group Cookies
Ingredient
KG
Weight (%)
BAKELS PAVLOVA MIX
0.059
100
Water
0.061
104.02
Refined Sugar
0.031
52.10
Peanuts
0.057
-
PETTINA NON-TEMPERING DARK CHOCOLATE
0.052
-
Powdered sugar
0.072
-
BAKELS ALKALIZED COCOA POWDER
0.010
-
APITO EXPRESSO PASTE
0.007
-
BRITE VANILLA EXTRA STRENGTH
0.003
-
Total Weight: 0.352

Method

How to do it:
1. Combine chopped peanuts and chopped Pettina Non Temp Dark Chocolate in a bowl. Set aside.
2. Sift powdered sugar and Bakels Alkalized Cocoa Powder into a bowl. Set aside.
3. Combine Pavlova Mix and water in a mixing bowl. Using a wire whisk, mix on low speed for 15 seconds.
4. Scrape down and mix on high speed for 2 minutes.
5. Gradually add sugar while mixing on low speed for 1 minute. Shift to high speed and mix for 1 minute or until stiff peaks are achieved.
6. Beat in Apito Expresso Paste and Brite Vanilla Extra Strength.
7. Using a large rubber spatula, fold in the powdered sugar-cocoa powder mixture until most streaks are gone, trying to deflate the foam as little as possible.
8. Lightly fold in the peanuts-chocolate mixture until just combined.
9. Transfer the mixture into a piping bag.
10. Pipe 7g batter onto flat sheets lined with silicone sheets.
11. Bake at 150°C for 10 minutes. Continue baking at 100°C for 1 hour.
12. Remove the flat sheets from the oven and let the meringue cookies stand at room temperature while on the flat sheets.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Biscuit, Cookies

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