Ultimate Meringues and Pavlova Delights
Indulge in the light and airy wonder of meringues, perfect for any occasion! Not just a treat for children, these delightful sweets are a sophisticated addition to your dessert repertoire. Gluten-free and effortlessly customizable, they can be flavored, colored, or enriched with various ingredients for a unique twist. Whether you're crafting crisp meringues or a magnificent pavlova, these treats will amaze and delight guests of all ages. Remember, the key to mastering meringue is to ensure your bowls and utensils are spotless, and eggs are at room temperature. This recipe yields 50 delightful meringues or one splendid pavlova. Enjoy the sweet satisfaction of achieving perfect peaks and creating captivating dessert presentations!
N/A
Servings
15.6
Calories
5
Ingredients
Ingredients
Egg whites
4 (Use at room temperature)
Cream of tartar
1/4 teaspoon (None)
Caster sugar (superfine sugar)
1 cup (None)
Cornflour (cornstarch)
2 teaspoons (Sifted)
White vinegar
1 teaspoon (None)
Instructions
1
Preheat your oven to 100°C - 120°C. For optimal results, avoid using the oven fan.
2
In a clean glass or stainless steel bowl, beat the room temperature egg whites with the cream of tartar using an electric mixer at medium speed until soft peaks form.
3
Gradually add 1/3 of the caster sugar while still mixing, and then increase the speed to high until firm peaks are achieved, which should take about 3 minutes. Add the remaining sugar one spoonful at a time, continuing to beat the meringue until it looks glossy and smooth.
4
Check the mixture by feeling a small amount between your fingertips. There should be no gritty sugar remaining; if there is, continue mixing until fully dissolved.
5
Sift the cornflour over the glossy meringue, followed by the white vinegar. Gently fold in these ingredients using a spatula until thoroughly combined, being careful not to deflate the mixture.
6
For meringues, use a spoon or piping bag to dollop or pipe the meringue onto a cookie tray lined with baking paper, spacing them accordingly.
7
Bake for approximately 60 minutes, watching closely. If the meringues begin to brown instead of drying out, lower the oven temperature. They should feel firm and dry to the touch when done.
8
Turn off the oven and leave the door ajar, allowing the meringues to cool inside for about an hour, or overnight for ultimate crispness.
9
For storage, keep the meringues in an airtight container where they will last for several days.
10
To create variations, incorporate your choice of flavorings, colors, or additional textures while folding in the cornflour. For a large or small pavlova, prepare as directed in the recipe, ensuring to adjust baking times based on the size.
Nutrition Information
0
Fat
3.9
Carbs
0.24
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the title of this recipe?
The recipe is titled Ultimate Meringues and Pavlova Delights.
How many meringues does this recipe produce?
This recipe yields approximately 50 delightful meringues or one large pavlova.
Is this meringue recipe gluten-free?
Yes, these meringues are a gluten-free dessert option.
What is the recommended oven temperature for baking?
Preheat your oven to between 100°C and 120°C.
Should I use the fan setting on my oven?
No, for optimal results, it is recommended to avoid using the oven fan.
What temperature should the eggs be before starting?
The egg whites should be at room temperature.
What is the most important tip for the mixing equipment?
Ensure your bowls and utensils are spotless and free of any residue.
What type of bowl is best for beating egg whites?
A clean glass or stainless steel bowl is recommended.
How many egg whites are required for this recipe?
The recipe requires 4 egg whites.
What role does cream of tartar play in this recipe?
Cream of tartar is added to the egg whites to help achieve soft peaks during beating.
What type of sugar should I use?
Use 1 cup of caster sugar, also known as superfine sugar.
How should the sugar be added to the egg whites?
Add 1/3 of the sugar gradually while mixing, then add the rest one spoonful at a time.
How long should I beat the mixture on high speed?
Beat on high speed for about 3 minutes until firm peaks are achieved.
How do I know if the sugar is fully dissolved?
Feel a small amount of the mixture between your fingertips; there should be no gritty sugar remaining.
What ingredients are folded in last?
Sifted cornflour and white vinegar are folded in at the end.
How much cornflour is needed?
The recipe calls for 2 teaspoons of cornflour.
What kind of vinegar is used?
One teaspoon of white vinegar is required.
How should I combine the cornflour and vinegar?
Gently fold them into the glossy meringue using a spatula without deflating the mixture.
How long do the meringues need to bake?
Bake them for approximately 60 minutes.
What should I do if the meringues start to brown?
Lower the oven temperature immediately to prevent browning as they should dry out instead.
How do I check if the meringues are finished?
They are done when they feel firm and dry to the touch.
How should the meringues be cooled?
Turn off the oven and leave the door ajar, letting them cool inside for an hour or overnight.
How should finished meringues be stored?
Store them in an airtight container.
How long will the meringues last in storage?
They will last for several days if kept in an airtight container.
Can I customize the flavor or color?
Yes, you can incorporate flavorings, colors, or textures while folding in the cornflour.
What are the calories per serving?
Each serving contains approximately 15.6 calories.
How much fat is in one serving?
There is 0 grams of fat in one serving of these meringues.
How much protein is in each serving?
Each serving provides 0.24 grams of protein.
How much carbohydrate is in a serving?
There are 3.9 grams of carbohydrates per serving.
Can this recipe be used to make smaller pavlovas?
Yes, you can prepare large or small pavlovas by adjusting the baking times accordingly.