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Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 120°C/100°C fan-forced. Draw four 8cm circles on a sheet of baking paper. Grease a large baking tray. Line with paper, marked-side down.
Step 2
Using an electric mixer, beat egg whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved and meringue is thick and glossy. Beat in cornflour and vinegar. Spoon meringue onto marked circles on prepared tray. Use a small spatula to spread into mounds and form peaks.
Step 3
Bake for 1 hour or until pavlovas are dry to touch. Turn off oven. Cool pavlovas in oven with door ajar.
Step 4
Meanwhile, make macadamia toffee. Place macadamias on a baking paper-lined baking tray. Combine caster sugar and 1/2 cup of water in a small saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to high. Cook, without stirring, for 7 to 8 minutes or until mixture turns golden in colour. Pour over macadamias on tray. Set aside for 30 minutes or until firm. Finely chop 1/3 of the toffee. Roughly chop the remaining of the toffee.
Step 5
Stir finely chopped toffee into whipped cream. place pavlovas on serving plates. Top with whipped cream mixture and banana. Serve sprinkled with roughly chopped toffee.
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