Pavlova
Preparation
| (Pre-)heat cooking space to 130°C with Hot air | |
| 200 g egg white, equivalent to about 7 eggs | |
| 300 g sugar | |
| Whisk the egg whites until the mixture is white and stiff. Gradually add the sugar, whisking until the mixture is glossy. | |
| 100 g sugar | |
| 1 tbsp cornflour | |
| 1 tbsp white wine vinegar | |
| Mix the sugar and corn flour together then whisk into the meringue mixture. Whisk in the white wine vinegar. Put the mixture into a piping bag with a large flat nozzle. | |
| Take 2 sheets of baking paper and on each draw a 24-cm diameter circle. For the base, make a round by piping a ⅓ of the mixture in a spiral shape, starting from the centre of the circle and working outwards. For the lid, pipe the rest of the mixture into the second circle and smooth with a spatula. | |
| Put the baking trays into the preheated cooking space at levels 1 and 3. Bake. | |
| Put the pastry in | |
| Hot air 130°C for 50 Mins | |
Tips
Fill the pavlova with lemon curd and garnish with lightly whipped double cream and berries.
2 baking trays
| Quantity | Ingredient |
|---|---|
| 200 g | egg white |
| 1 tbsp | white wine vinegar |
| 1 tbsp | cornflour |
| 400 g | sugar |
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