pavlova

Meringue base

Recipe from: 2009
Preparation time: 25 minutes
Cooking time: 50 - 60 minutes
 
Make the perfect pavlova with this meringue.
 
 
 

Ingredients

 
  • 3 egg whites
  • 30
    ml
    (2 T) boiling water
  • 1
    ml
    (¼ t) cream of tartar
  • 250
    ml
    (1 c) castor sugar
  • 5
    ml
    (1 t) vanilla essence
  • 15
    ml
    (1 T) cornflour
Servings: Change Serving
 
 

Method

 
1. Preheat the oven to 120 °C (250 °F).
2. Draw a circle the size of the tart (about 22 cm in diameter) on a sheet of aluminium foil.
3. Beat together the egg whites, boiling water, salt and cream of tartar until stiff. Use a wire whisk, beating with long, even strokes, or alternate with an electric beater to do the job quickly and incorporate as
much air as possible.
4. Add the castor sugar by the spoonful, beating well after each addition. When all the sugar has been incorporated, add the essence drop for drop. Fold in the cornflour.
5. Spread a 1 cm thick layer of the meringue on the circle to make the base of the meringue shell.
6. Using a large rose piping nozzle, pipe a thick border of meringue along the circumference of the circle.
7. Bake for 50 – 60 minutes.
8. Carefully remove the shell from the foil, fill with whipped cream and decorate with berries or a variety of fresh fruit. Serve as a dessert.
 
 

Read more on: holiday  |  bake  |  dairy  |  recipes
 

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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