MINI PAVLOVAS


COOKBOOK: Mag Take 5 (blue folder)

I am the biggest fan of pavlova! There’s a rule in this household, don’t let mum choose a birthday cake unless you like pavlova!

I could eat pavlova day in day out! Cant get enough of it! Imagine my excitement when I saw this recipe! OMG! Totally in heaven! It did not let me down!

(I know, lots of exclamation marks but that how excited I am) The trick to making pavlova is you must bake it very low temp for a long time and then turn off the heat of the oven, do not open the oven door whatsoever and leave it there for another hour or so. (see recipe) It will not disappoint! Serve it with cream, custard, strawberries or any other fruit. Just delicious! Enjoy


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Recipe

Serves 4

3 egg whites

3/4 caster sugar

1 tablespoon cornflour

1 tablespoon vinegar

Whipped cream to decorate

strawberries or any other fruit to decorate

chocolate pieces to decorate

PLEASE NOTE : in my video i use greater amounts as I was making a large volume for a party PLEASE NOTE: you can use a hand held electric mixer or a stand mixer but this cannot be made by hand


Preheat the oven to 150C

Place baking paper on a flat oven tray.

Beat the egg whites with an electric mixer until soft peaks start to form. Add the sugar little by little allowing it to beat before adding again. Add the cornflour. Beat again to combine. Add vinegar. Beat again to combine.

Place a large spoonful of meringue on the tray. Raise it a little but don't forget, the shape you give it will stay.

Bake for 10mins only. Do not remove from the oven, Do not open the oven door.

Reduce heat to 100C and bake for 1 hour.

Again, do not open the oven door. Turn the oven off and leave the pavlovas in the oven for 1 hour & 30mins.

When you remove from the oven they should be solid and retained their shape.

Serve them on a plate with whipped cream, or custard (cool) and fruit.






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