I have already discussed my meringue making tips but here they are again in case you missed them.
- Clean and dry bowl and beater
- Meringues at room temperature that aren't super fresh
- Lots of beating in between additions of tablespoons of sugar
You will need
- 3 egg whites
- 8 oz of caster sugar
- 1 teaspoon of plain white vinegar (no fancy vinegars please!)
- 1 teaspoon of vanilla essence
- 1 teaspoon of cornflour
Preheat your oven to 130-150 celsius (slow oven in Nanna speak)
Then you beat the egg whites until stiff. Add the caster sugar a spoonful at a time. Then add the other ingredients at the end and beat a tiny bit more.
You can then make lots of meringues or one big pavlova. You will need a tray with baking paper for them. Ideally they will be in the oven for 50 minutes to an hour and then you would turn the oven off but leave them in there to cool.
Here is the finished product.
|Yummy Meringues But Not Uber Chef Perfect|
I think meringues should be crunchy on the outside and just a tiny bit chewy (but not marshmallowy) on the inside. Like this one.
|My Idea Of Perfect Meringue|
The above recipe makes a pavlova that would feed about six. You can very easily double it (Nannas like to over cater) and make a big pavlova. It may crack a tiny bit but nothing a little whipped cream won't hide. See below...
|Pavlova, Cracked A Little|
The meringues in the photos were made on the weekend in The Farmhouse kitchen. We are having my brother-in-law and his wife for dinner tonight. They are home from New York for Christmas. I am planning on serving the meringues with mangoes and cream in an Eton Mess type way. I will post a photo tomorrow! (If I remember to take one...)