Instead on working on my thesis
(which i really should haha just so tired of it)
I decided t try making a pavlova
which baby has been craving for.
so it’s a win-win. kinda. hehe.
found a recipe on Joy of Baking and it looks really good! hehe
so I decided to give it a shot.
well. it didn’t turn out as well as I hoped for.
it was flat. haha
and not high and thick like how it looked on the website.
but it still tasted pretty good i must say
baby had 2 servings! haha
so it must not be that bad. hehe
the center was chewy and it was crispy on the outside.
just like how a pavlova is suppose to be.
now I just need to try and get it to be thick and not spread out after being placed on the parchment paper.
any hints or suggestions?
would love to hear from your past experiences!
so here’s the recipe.
hopefully, the next time I try it
would be better! hehe
120g egg whites (from 4 eggs)
100 grams of caster sugar
1 teaspoon of white vinegar
1/2 tablespoon of corn starch
240ml thickened cream
1 1/2 tablespoon of caster sugar
1/2 teaspoon of vanilla
Fresh fruit of our choice (I used mango and passionfruit)
1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
2. In the bowl of your electric mixer, with the whisk attachment,
beat the egg whites on medium-high speed until they hold soft peaks.
Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
(Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger.
The meringue should feel smooth, not gritty.
If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
3. Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
(You want a slight well in the center of the meringue to place the whipped cream and fruit.)
4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.
Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
(The outside of the meringue will feel firm to the touch, if gently pressed,
but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
5. Just before serving gently place the meringue onto a serving plate.
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.
6. Arrange the fruit randomly, or in a decorative pattern, on top of the cream.
Serve immediately as this dessert does not hold for more than a few hours.