Marketing
Pavlova
This very simple and delicious dessert is a great choice if you have left over egg whites (which we always do at home). And so I decided to make individual Pavlovas with the egg whites I had, and trust me, my mum was very happy to get rid of them + my parents adore Pavlova!
I used:
175g egg whites, room temp. (They will expand more)
250g fine sugar ( I pulsed it for a few seconds in a coffee grinder)
1 1/" tsp vinegar
1Tbsp cornstarch
Beat the egg whites on a medium-high speed until soft peaks form, start adding the sugar gradually, and continue mixing until very stiff peaks form and the meringue looks glossy. You can also check it between your fingers; if it feels gritty, continue whisking.
At the very last add the vinegar and cornstarch and give it another quick whisk.
Spread it on parchment paper, anyhow you like it! I did individual ones this time. Bake at 130C or 250F for about 1 hour, or until the outside is dry and a very pale color.
Once cooled, served it with whipped cream and fruit of your choice. I prefer berries, especially raspberries or strawberries!
Post je objavljen 23.07.2008. u 09:41 sati.