Sunday, February 18, 2018


adapted from :

TIP :   If your egg whites are not at room temperature, place them in a bowl and set over a second bowl of warm (not hot) water for 15 minutes.

     This recipe is easy and you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then assemble just before your event.
     Once they are assembled they stay great for up to 4 hours at room temperature.

Ingredients :

6  egg  whites  (large) ~  room temperature  (see tip above)
1.5  cups  white sugar
2  tsp  corn starch
1/2  tbsp  lemon juice
1/2  tbsp  vanilla extract

Frosting :

1 1/2  cups  cold heavy whipping cream
2  tbsp  white sugar

***  whip cold heavy cream and white sugar till almost stiff then it's ready to pipe on the pavlova and decorate with fresh fruits of your choice...

Toppings :

4-5  cups  fresh fruits of your choice

Directions :

1.  Preheat oven to 225'F/107'C, with the rack in the center of the oven.

2.  Using stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form.  With mixer on, gradually add 1.5@1 1/2 cups sugar and beat for 10 minutes on high speed or until stiff peaks form.  The mixture will be smooth and glossy.

3.  Use a spatula to quickly fold in 1/2 tablespoon lemon juice and 1/2 tablespoon vanilla extract then fold in 2 teaspoon corn starch and mix until well blended.

4.  Pipe meringue onto lined baking tray using a 1M Wilton Tip.  Indent the center with a spoon to allow room for cream.  Bake at 225'F/107'C for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue sit in the hot oven for another 30 minutes.  The outside will be dry and crisp to the tap and very pale cream coloured (almost white) and the inside still be marshmallow soft.

5.  Transfer the pavlova with the parchment paper onto a wire rack and allow it to cool to room temperature.  Once cool, you can top them with whipped cream and fruit or store in an airtight container (or plastic bag) for 3-5 days at room temperature.


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