Pavlova is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow centre. This lovely dessert is a light, elegant disk of meringue topped with whipped cream and fruit and it’s a snap to assemble.
Chef Deon Roets, our Academic and Quality Assurance Manager, shares this delightful Pavlova Meringue recipe to tantalise your taste buds.
- 225g Castor Sugar
- 20ml Cornflour
- 5ml Brown Vinegar
- 4 Egg Whites
- Preheat oven to 140 ˚C.
- Prepare your baking tray by lining it with silicone paper or grease proof paper. Make sure you spray the paper with a non-stick spray.
- Prepare piping bag with star or “O” Nozzle.
- Beat the egg whites with an electric beater until soft peaks but not dry.
- Gradually incorporate 112,5 grams of castor sugar in the egg white mixture.
- Beat the egg whites and castor sugar until a thick satin texture. It must look as if it is ready for piping.
- Continue beating the batter in phase 2 and now gradually add the remainder of the 112,5 grams of sugar, cornflour and vinegar. Note that you should not mix the vinegar with the cornflour and sugar prior – only when you are combining it with the batter in phase 2.
- Continue beating the batter with all the ingredients until it reaches the peak stage or piping consistency stage.
- Spoon the batter into the piping bag and pipe a base, nests or lids, the size you desire.
- Bake in the preheated oven for approximately 1 hour. Please note that humidity does play a role when baking.
- Once baked, leave to cool and start adding your filling to your final product. This could be a cream and fruit mixture, just fruit or just cream. It is very versatile.
When you’ve broken up your recipe in a phase, while one of the phases are busy, in this recipe for example, you can already get the next phase ready, in culinary terms we will say “use your fuel economically”.
During phase 3 of this recipe, it is useful to mix the cornflour with the sugar. At this stage, if you want to change the colour of your pavlova / meringue base, you can also add a powder colour to the sugar and cornflour. Avoid liquid colourants as far as possible.
When baking, we have a few interesting things to remember:
Coastal will bake items longer due to the humidity in the air. Inland will bake the precise time of the recipe or about 5 minutes less due to the dry and thin air.
When baking meringue or biscuits, these products will not harden in the oven, only after you’ve taken them out of the oven, they will then harden in the fresh air.
With this recipe, you can make miniature products for a tea, after dinner / luncheon treat, can be filled with cream fillings and covered with chocolate.