Monday, 27 June 2011
I made a pavlova this weekend!
It was surprisingly quick and easy to make the meringue mixture. One of the things I remember from being a child is my mum making pavlova and then passing the egg beaters to me so that I could sit there and eat the raw meringue, most of which then ended up all over my face.
I used a trusted recipe from the Edmonds Cookery Book - a book that is in every household of NZ! It makes me think of summer time in New Zealand...so it was fitting for this past lovely weekend we've had in London.
3 egg whites
1 teaspoon vinegar
3 tablespoons cold water
1 teaspoon vanilla essence
1 cup caster sugar
3 teaspoons cornflour
Preheat oven to 150℃. Using an electric mixer, beat eggs whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour.
Line an over tray with baking paper. Draw a 22cm circle on the baking paper. Spread the pavlova to within 2cm of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over.
Bake pavlova for 45 minutes, then leave to cool in the oven. Do not open the door during the cooking time. Carefully lift pavlova onto a serving place. Decorate with whipped cream and fresh fruit.