4 egg whites
1 cup castor sugar
1/2 tsp cream of tartar
1 tsp corn starch
1 @laagerrooibostea leaves
1 tsp fresh thyme, chopped
1 cup fresh whipped cream, to serve
@laagerrooibostea syrup, to serve:
2 cups water
6 teabags @laagerrooibostea
2 cups castor sugar
Thyme leaves, to garnish
To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
Preheat oven to 120 degrees C.
Line a baking tray with non-stick baking paper.
With an electric mixer, whisk the egg whites and salt until soft peak. Gradually add in the sugar, whisk well after every addition until the sugar dissolves.
Add in the cream of tartar, cornstarch, thyme and loose tea leaves and whisk some more.
Whisk for another 3 minutes until stiff peak stage.
Spoon the meringue into a piping bag and pipe onto baking sheet (in desired shape). Reduce oven temperature to 90 degrees C.
Bake for 1 hour 30 minutes. Turn the oven off and let the pavlovas cool in the oven completely.
Once cooked down, top pavlovas with whipped cream. Drizzle with syrup and top with some fresh thyme.