Pavlova

I had always wanted to make Pavlova but simply did not have the confident to do it as I heard that there are many 'opportunities' for failure. However, after seeing my sister-in-law's successful attempts and attending a class on the making of macaroons (which also involves meringue), I finally decided to make it today. I must say it was not too bad for a first attempt. The meringue had a crispy crust and chewy centre.




Ingredients:
- 5 egg whites (of 60g large eggs)
- 1 teaspoon of white vinegar
- 1 cup of caster (fine) sugar 
- 1 teaspoon of corn starch
- 300ml of whipping cream
- cut fruits (strawberries, blueberries, kiwi, passion fruit)
- 2 tablespoons of icing sugar

Procedures:
1) Beat egg whites until soft peaks are formed. Add sugar in batches while continuing to beat the egg whites. Stop when firm peaks are formed.
2) When stiff peaks are formed, stir in corn starch and white vinegar.
3) On a baking paper, mark out the size of meringue. I use my serving plate to mark out a circle.
4) Scoop half the meringue to fill the circle. Scoop another half of the meringue to form a rim around the edge.
5) Pre-heated oven at 130 degree celsius. Bake at 100 degree celsius for 1.5 hour.
6) Cool in the oven for 2 hours (or overnight) while keeping the oven door ajar.
7) Whip the whipping cream with icing sugar until firm peaks and top it on the meringue.
8) Add fruits on top of the whipped cream.

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