Classic Pavlova Recipe - The Scran Line
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RECIPE HERE:
Pavlova
1 tsp white vinegar (to clean bowl)
180g - 6 egg whites (225ml)
330g - 1 1/2 cups caster sugar (see notes)
1 tbsp cornstarch
1 1/2 tsp white vinegar
1 tsp Queen vanilla extract
Whipped Cream
600ml heavy whipping cream
1 tsp vanilla bean paste
Decorations
Berries and fruit of your choice
Instructions:
Pavlova
Preheat your oven to 150°C / 300°F. Draw a 20cm circle on a sheet of baking paper and place circle side down on a large baking tray. Set aside.
Add 1 tsp of vinegar in your mixing bowl. I used a stand mixer, but you can use a hand mixer. Use a paper towel to clean the bowl with the vinegar until it’s dry. This will rid your bowl of any trace fats and ensure the meringue whips up properly. See notes.
Add the egg whites into the clean bowl and whip on medium speed using a balloon whisk attachment until the egg whites become frothy and reach soft peaks. Then while the mixer is on medium-high add the caster sugar 1 tbsp at a time. You want to add it slowly to ensure it has time dissolve before you add more. Once all of the sugar has been added, stop the mixer and scrape down the bowl. Continue whipping for 12 minutes. The meringue will become thick and glossy and the sugar should completely dissolve leaving the meringue silky smooth.
Add the cornflour and 1 1/2 tsp white vinegar into a small mixing bowl and mix together until smooth. Add to the meringue along with the Queen vanilla extract. Mix for 30 seconds until incorporated.
Using your finger dab some meringue mixture on each corner of the baking paper to help stick it to the baking tray. This will prevent it from flying around in the oven. Add half of the meringue mixer on the baking tray using the circle as a guide to spread it around. Add the remaining meringue and use the spatula to shape the meringue into a cake shape. Flat on the top and almost straight sides. Use a spoon or small offset spatula to streak around the sides of the pavlova. Bake for 60 minutes and then wedge a wooden spoon in your oven door and allow to cool completely before taking out. DO NOT open the oven door while the oven is on or cooling otherwise you risk your meringue collapsing.
Whipping cream
Add the cream and vanilla bean paste and use an electric hand mixer out stand mixer fitted with a balloon whisk to whip to stiff peaks.
Assembly
Once your pavlova has completely cooled it’s time to decorate! Add the whipped cream on top.
http://thescranline.com
Looking for more delicious summer recipe ideas? Download the new e-book from Queen below. It's FREE!
https://queen.com.au/christmas/#utm_source=Influencers&utm_medium=TheScranLine&utm_campaign=ChristmasCampaing&utm_content=TheScranLine_Pav
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE HERE:
Pavlova
1 tsp white vinegar (to clean bowl)
180g - 6 egg whites (225ml)
330g - 1 1/2 cups caster sugar (see notes)
1 tbsp cornstarch
1 1/2 tsp white vinegar
1 tsp Queen vanilla extract
Whipped Cream
600ml heavy whipping cream
1 tsp vanilla bean paste
Decorations
Berries and fruit of your choice
Instructions:
Pavlova
Preheat your oven to 150°C / 300°F. Draw a 20cm circle on a sheet of baking paper and place circle side down on a large baking tray. Set aside.
Add 1 tsp of vinegar in your mixing bowl. I used a stand mixer, but you can use a hand mixer. Use a paper towel to clean the bowl with the vinegar until it’s dry. This will rid your bowl of any trace fats and ensure the meringue whips up properly. See notes.
Add the egg whites into the clean bowl and whip on medium speed using a balloon whisk attachment until the egg whites become frothy and reach soft peaks. Then while the mixer is on medium-high add the caster sugar 1 tbsp at a time. You want to add it slowly to ensure it has time dissolve before you add more. Once all of the sugar has been added, stop the mixer and scrape down the bowl. Continue whipping for 12 minutes. The meringue will become thick and glossy and the sugar should completely dissolve leaving the meringue silky smooth.
Add the cornflour and 1 1/2 tsp white vinegar into a small mixing bowl and mix together until smooth. Add to the meringue along with the Queen vanilla extract. Mix for 30 seconds until incorporated.
Using your finger dab some meringue mixture on each corner of the baking paper to help stick it to the baking tray. This will prevent it from flying around in the oven. Add half of the meringue mixer on the baking tray using the circle as a guide to spread it around. Add the remaining meringue and use the spatula to shape the meringue into a cake shape. Flat on the top and almost straight sides. Use a spoon or small offset spatula to streak around the sides of the pavlova. Bake for 60 minutes and then wedge a wooden spoon in your oven door and allow to cool completely before taking out. DO NOT open the oven door while the oven is on or cooling otherwise you risk your meringue collapsing.
Whipping cream
Add the cream and vanilla bean paste and use an electric hand mixer out stand mixer fitted with a balloon whisk to whip to stiff peaks.
Assembly
Once your pavlova has completely cooled it’s time to decorate! Add the whipped cream on top.
