Ive had many requests for a perfectly crisp, yet sticky centred pavlova recipe. So here you go ;-) First up, some tips: Use room temperature eggs Never get any yolk into your egg whites Use a clean and dry metal or glass bowl when whisking Make sure your whisk or beaters are clean too. Foolproof meringue recipe: Makes 6 individual free form meringue nests or 1 massive pavlova 6 egg whites 300 ml castor sugar 7.5 ml white wine vinegar 20 ml hot water Preheat the oven to 140 deg C. Grease a large pieces of baking paper with baking spray and place onto a baking tray. Place all the ingredients in a large bowl. Use an electric beater or electric mixer with a balloon whisk and whisk for 7 minutes at the highest speed until you have soft, glossy white peaks of meringue. Spoon onto the baking tray leaving a good amount of space between each dollop of meringue (they expand big time!). Use the back of a spoon to push a slight indentation in the centres. Pop into the oven for 1 hour and +- 20 minutes. They should be a very light caramel colour, crispy and a bit sticky in the centre. Keep in an airtight container if making in advance. Do not refrigerate. Leftover yolks? Make a lemon curd! Whisk 6 egg yolks, 180 ml castor sugar and the juice and zest and juice of 2 large lemons over a double boiler (metal bowl over simmering water). Whisk until the mixture thickens slightly, then add 125g of butter a few blocks at a time whisking all the while until the mixture is completely thickened and coats the back of a spoon. Pour into sterilized jars and chill immediately.Use when ready to serve. Delicious folded into whipped cream or yoghurt, spread onto brioche toast or THE BEST sweet filling for pancakes.
Posted on: Mon, 22 Dec 2014 11:07:44 +0000
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