Here we are again in a our weekly appointment of " Yummy Monday", as you know this month is dedicated to Australia, so today I am going to reveal Australia's number one dessert recipe.
Meringues are known to bee a bit cheeky, not very easy to make, even If the process seems so basic it does need a bit of sovoir faire...
Meringues are known to bee a bit cheeky, not very easy to make, even If the process seems so basic it does need a bit of sovoir faire...
You can Imagine my "stress" about making a Pavlova, which let's face it is nothing else than a Big Meringue.
My first attempt was a disaster...the meringue was chewy, thin and too acid but now I ve won!
My secret? Once completed cooking, let your Pav cool completely in oven If not It will fall down!!!
My first attempt was a disaster...the meringue was chewy, thin and too acid but now I ve won!
My secret? Once completed cooking, let your Pav cool completely in oven If not It will fall down!!!
Ingredients
- 1 tablespoon cornflour
- 6 egg whites
- 1 teaspoon cream of tartar
- 1 cup of sugar
- 1 teaspoon of white vinegar
- 200ml of cream
- 250g frozen raspberries or blueberries
Method
Preheat oven to 200°C.
Make a circle with a pencil on a sheet of baking paper.
Beat egg whites and tartar in a big bowl
Add sugar, 1 tablespoon at a time, beating constantly.
Add 3 teaspoons cornflour with the last tablespoon of sugar.
Fold through the vinegar.
Spoon meringue onto your circle on the baking paper.
Reduce oven to 100°C.
Bake for 1 hour and a half or until dry and crisp.
Turn off oven and open oven door.
Cool completely in oven If not It will fall down...
Put onto a serving plate. Spread with cream and top with raspberries/blueberries or whatever fruit you love (strawberries and passion fruit also look amazing and taste deliscious!)
Let me know How you go! And If anyone as any tips please feel free to share!
xoxo
Lesley
Let me know How you go! And If anyone as any tips please feel free to share!
xoxo
Lesley
