By Matthew Luca
Wondering what to do with left over egg whites? who can refuse a good pavlova anyway.
Oodles of cream and crisp but gooey meringue, soo tasty.
Ingredients
6 egg whites
300g Caster sugar
1/4 tsp white wine vinegar
1 tsp vanilla essence
200ml double cream (whipped)
200g chopped strawberries
100g raspberries
50g blueberries
Method
Using a food mixer with balloon whisk or bowl and electric whisk, beat the egg whites until stiff peaks form, add the sugar, vanilla essence and white wine vinegar and whisk for a further 5 minutes until smooth and very firm.
Preheat oven to 130c. On a large baking tray lined with greaseproof/baking parchment, place the soft meringue on the middle, spread to form a round and make a well in the middle so that when cooked the cream can sit inside.
Bake in the oven for 1 hour, 30 minutes until firm but slightly soft in the middle. transfer carefully to a cooling rack.
When the meringue is completely cool spread the whipped cream around the middle of the pavlova, garnish with the fresh fruit.
Chefs tip; put a little of the soft meringue mix into a piping bag and make little nests, they take around 40 minutes to cook. why not try some spun sugar for decoration.
Like my recipes and want to see me cook? Follow me on my Social Networks.