Pavlova
4 egg whites
A pinch of cream of tartar
1 and 1/2 cups fine caster sugar
1 teaspoon vanilla essence
1 teaspoon malt vinegar
3 teaspoons cornflour
Preheat the oven to 150 degrees celsius and prepare a tray. Non-stick baking paper is the best thing to use for a pavlova.
Separate the eggs yolks from the whites. Place the egg whites into a large glass, ceramic or metal bowl (not plastic).
Add the cream of tartar and beat with an electric beater or cake-mixer. The egg whites will become thick and foamy. Begin to add the sugar, about one tablespoon at a time. This step will take a long time. The aim is for all of the sugar to dissolve, so that when you rub some of the mixture between your finger and thumb it does not feel grainy.
Add the vanilla essence, vinegar and cornflour and beat the mixture until it is all combined. Once you have mixed in these final ingredients you can tip the mixture onto the prepared tray, in a circular mound.
Smooth out the top of the pav and then place the tray in the oven.
After 10 minutes, reduce the oven temperature to 100 degrees and let it bake for another 10 minutes.
Reduce the temperature a third time, to 50 degrees celsius, and let it bake for about half an hour more.
Switch the oven off and leave the pav in for a couple of hours to cool slowly, because if it cools quickly the crust will crack and the centre might sink.
4 egg whites
A pinch of cream of tartar
1 and 1/2 cups fine caster sugar
1 teaspoon vanilla essence
1 teaspoon malt vinegar
3 teaspoons cornflour
Preheat the oven to 150 degrees celsius and prepare a tray. Non-stick baking paper is the best thing to use for a pavlova.
Separate the eggs yolks from the whites. Place the egg whites into a large glass, ceramic or metal bowl (not plastic).
Add the cream of tartar and beat with an electric beater or cake-mixer. The egg whites will become thick and foamy. Begin to add the sugar, about one tablespoon at a time. This step will take a long time. The aim is for all of the sugar to dissolve, so that when you rub some of the mixture between your finger and thumb it does not feel grainy.
Add the vanilla essence, vinegar and cornflour and beat the mixture until it is all combined. Once you have mixed in these final ingredients you can tip the mixture onto the prepared tray, in a circular mound.
Smooth out the top of the pav and then place the tray in the oven.
After 10 minutes, reduce the oven temperature to 100 degrees and let it bake for another 10 minutes.
Reduce the temperature a third time, to 50 degrees celsius, and let it bake for about half an hour more.
Switch the oven off and leave the pav in for a couple of hours to cool slowly, because if it cools quickly the crust will crack and the centre might sink.
hi..
ReplyDeletewhat would happen if i forget to put vinegar in palova?
Well I'm probably responding to this too late to be of any help, but if anybody else was wondering, your pavlova will probably turn out just fine. I know somebody who once forgot the vinegar, cornflour and vanilla - it was just egg and sugar. And it was still a pavlova. There are various theories as to what the vinegar does, and I don't really know which is true, but so long as you use the right amount of sugar, beat it long enough and cook it at the right temperature you will have a pavlova.
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