angelwai820
2013-6-30 10:32 PM
Ingredient :
For the meringue
5 large egg whites
1 cup sugar
1 tsp white vinegar
2 tsp corn starch
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cream of tartar
For the cream
1 cup heavy cream
2 tbsp icing sugar
*also ANY kind of favourite fruits for garnish
Process :
1. Preheat oven too 300 degrees (150 °C).
2. Beat the egg whites until they start becoming foamy. Add the salt and cream of tartar and whisk until its starts developing stiffer peaks.
3. Then gradually add in the sugar, one Tbsp at a time, beat until it becomes thick and glossy and the sugar has dissolved.
4. Using a spatula, fold in the vanilla, cornstarch and vinegar, being careful not to deflate the egg whites.
5. Spoon this mixture in the center of the parchment paper, and using either a spoon or offset spatula, spread the mixture evenly.
6. Bake the pavlova for about 50 minutes. Turn the oven off and open the oven door slightly and let it cool in the oven completely.
7. In a large bowl, whisk the heavy cream until it forms soft peeks, add the sugar and continue to whisk until it forms stiff peeks.
8. Spoon the cream in the center of the pavlova and smearing it evenly all over the top, top with the all over the top.
Serve immediately!
p/s : to beat the egg whites , i recommend to use a standing mixer or an electric mixer to save time and energy
For the meringue
5 large egg whites
1 cup sugar
1 tsp white vinegar
2 tsp corn starch
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cream of tartar
For the cream
1 cup heavy cream
2 tbsp icing sugar
*also ANY kind of favourite fruits for garnish
Process :
1. Preheat oven too 300 degrees (150 °C).
2. Beat the egg whites until they start becoming foamy. Add the salt and cream of tartar and whisk until its starts developing stiffer peaks.
3. Then gradually add in the sugar, one Tbsp at a time, beat until it becomes thick and glossy and the sugar has dissolved.
4. Using a spatula, fold in the vanilla, cornstarch and vinegar, being careful not to deflate the egg whites.
5. Spoon this mixture in the center of the parchment paper, and using either a spoon or offset spatula, spread the mixture evenly.
6. Bake the pavlova for about 50 minutes. Turn the oven off and open the oven door slightly and let it cool in the oven completely.
7. In a large bowl, whisk the heavy cream until it forms soft peeks, add the sugar and continue to whisk until it forms stiff peeks.
8. Spoon the cream in the center of the pavlova and smearing it evenly all over the top, top with the all over the top.
Serve immediately!
p/s : to beat the egg whites , i recommend to use a standing mixer or an electric mixer to save time and energy
