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Good to know > Top tops for pavlova
Top tops for pavlova
A pavlova topped with whipped cream and fresh berries is an all-time
Aussie favourite. Here are a few top tips and expert tricks to get it right.
1. IN THE MIX A basic meringue contains 55g (1/4 cup) caster sugar for every 1 egg white. (The addition
of cream of tartar and vinegar helps create a soft marshmallow centre and
a crisp crust.) Begin by whisking the egg whites in a clean, dry bowl - any grease or moisture will stop your eggs from aerating. Gradually add the sugar, 1 tablespoonful at a time, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk
for a further 2-3 minutes or until the mixture is thick and glossy. Undissolved sugar causes "weeping" (when moisture forms on the meringue) so if the mixture is grainy, continue whisking.
2. GET THE EDGE Line a baking tray with non-stick baking paper. Draw a disc on the paper and spoon the mixture onto the disc. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your pavlova, and prevent it from cracking too much and collapsing.
3. KEEP YOUR COOL After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely.
If you remove the meringue when it's still warm it will cool too quickly,
and may crack and collapse.
Aussie favourite. Here are a few top tips and expert tricks to get it right.
1. IN THE MIX A basic meringue contains 55g (1/4 cup) caster sugar for every 1 egg white. (The addition
of cream of tartar and vinegar helps create a soft marshmallow centre and
a crisp crust.) Begin by whisking the egg whites in a clean, dry bowl - any grease or moisture will stop your eggs from aerating. Gradually add the sugar, 1 tablespoonful at a time, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk
for a further 2-3 minutes or until the mixture is thick and glossy. Undissolved sugar causes "weeping" (when moisture forms on the meringue) so if the mixture is grainy, continue whisking.
2. GET THE EDGE Line a baking tray with non-stick baking paper. Draw a disc on the paper and spoon the mixture onto the disc. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your pavlova, and prevent it from cracking too much and collapsing.
3. KEEP YOUR COOL After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely.
If you remove the meringue when it's still warm it will cool too quickly,
and may crack and collapse.
Words Alison Roberts Photography Rob Palmer Styling Julz Beresford Food preparation Tracy Rutherford
