Wednesday, March 25, 2015

Life ¦ A cheeky bit of pavlova

I haven't written a baking post in ages and when I made this a couple of weeks ago I just knew I had to blog about it! Meringues never go right for me so when this one worked I just had to share it on here. 

You will need
4 Egg whites 
115g Caster sugar
115g Icing sugar (plus extra to dust on top) 
200ml Whipping cream 
Fruits of your choice 

So you want to start off by separating your eggs, you must make sure there are no bits of yellow in them as you'll never be able to make them into stiff peaks. 

Use an electric whisk to beat your egg whites until they form stiff peaks and you can turn the bowl upside down and they stay where they are. 

You then want to add in the Caster sugar whilst still whisking to make sure it's completely incorporated. Then finally sieve in the icing sugar and fold in with a metal spoon. This gives the meringue a much more marshmellowy texture. 

Spoon the meringue mixture onto a tray lined with greaseproof paper and slightly spread out however very lightly so not to knock the air out of it. 

The meringue needs to be baked on a low temperature (120) for around an hour and 15 minutes however it tends to vary each time. 

For the topping whip the cream using an electric whisk and either chop, crush or leave your fruits whole. It's also super tasty with salted caramel and chocolate if you're feeling super naughty. 

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