Recipe Centre

Individual pavlovas

Preparation time: 20 minutes

Cooking time: 75 minutes

Ingredients
4 large egg whites
pinch of salt
240 g castor sugar
20 ml cornflour
10 ml malt vinegar
2 ml vanilla essence
250 ml cream
250 g fruit of your choice

Method:
Beat egg whites and salt with an electric beater until stiff.
Add one third of the castor sugar and beat for three minutes. Add half the remaining castor sugar and beat for five minutes or until sugar dissolves.
Add the last of the castor sugar and beat for a further five minutes until it has dissolved. Fold in cornflour, malt vinegar and vanilla essence, mixing well.
Line and butter two baking trays. Spoon eight dollops of meringue 4cm apart onto the trays. Use a spoon to depress the centre of each meringue slightly.
Bake in a preheated oven for 75 minutes, or until dry and crisp. Switch off the oven and leave meringues to cool with the door ajar.
Whip the cream, add fruit and fill meringues three hours before serving.

Recipe From : Ideas December 01, 2001

Recipe from Ideas : December 01, 2001 See what Ideas has in store this month. Subscribe now and save!