Individual pavlovas

Ideas
8 servings Prep: 20 mins, Cooking: 1 hr 15 mins
Rate this recipe
Eggs

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

4.00 eggs — large, whites only
0.00 salt — just a pinch
240.00 g castor sugar
20.00 ml cornflour
10.00 ml vinegar — malt
2.00 ml vanilla — essence
250.00 ml cream
250.00 g fruit
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.