Traditional Aussie Minced Meat Pavlova Toppers (Savory)
This unique dish turns the classic sweet pavlova on its head, giving it a savory flair with rich minced meat toppings rooted in Australian culinary creativity. Perfect as an unexpected appetizer, these savory pavlova toppers blend the pillowy texture of meringue with a flavorful meat mixture, providing an eclectic and delightful dining experience.
Ingredients
For the Pavlova Bases
4 large egg whites - at room temperature- 1 cup caster sugar - finely granulated sugar
1 tsp white vinegar
1 tsp cornstarch
For the Minced Meat Topping
1 tbsp olive oil
1 small onion - finely chopped
2 cloves garlic - minced
300 grams ground beef (minced beef) - grass-fed for the best flavor
2 tsp Worcestershire sauce
1 tsp ground black pepper - freshly ground 
1 tsp sea salt
2 tbsp tomato paste
¼ cup beef stock (beef broth or beef bouillon)
Instructions
- Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.
- In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, a tablespoon at a time, beating well after each addition until the meringue is glossy and the sugar is dissolved.
- Gently fold in the white vinegar and cornstarch into the meringue mixture, ensuring it's well incorporated but without deflating the volume.
- Spoon the meringue onto the prepared baking sheet, forming small nests (about 2 inches in diameter) with a slight indentation in the center for filling. Bake for 45-60 minutes until the meringues are crisp on the outside but still slightly soft inside. Allow to cool in the oven with the door slightly ajar.
- For the topping, heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the minced beef to the pan, breaking it apart with a spatula. Cook until browned and fully cooked.
- Stir in the Worcestershire sauce, black pepper, sea salt, tomato paste, and beef stock. Allow the mixture to simmer for 10 minutes, stirring occasionally until the liquid reduces and the flavors meld beautifully.
- To assemble, gently place spoonfuls of the minced meat mixture into the cooled pavlova nests. Garnish with fresh herbs like parsley or chives for a touch of color.
Notes
For a crisper meringue, make sure to bake them longer without browning. They can be made a day ahead and kept in an airtight container.
Nutrition
Calories: 264kcalCarbohydrates: 37gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 33mgSodium: 546mgPotassium: 312mgFiber: 1gSugar: 35gVitamin A: 85IUVitamin C: 3mgCalcium: 19mgIron: 2mg
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