How To Make Pavlova | Good Housekeeping UK
- 5 years ago
For a simple yet delicious pavlova recipe, watch this handy how-to video from the Good Housekeeping Institute Cookery School. Make this sensational meringue dessert with our step-by-step video.
Ingredients:
4 medium egg whites
225g (8oz) caster sugar
1tbsp cornflour
2tsp white wine vinegar
1. In a large mixing bowl, whisk egg whites until stiff peak stage. Add white wine vinegar and cornflour, and whisk in.
2. Gradually add caster sugar while continuing to whisk, until meringue is very stiff and shiny.
3. Take a baking sheet lined with baking parchment. Draw a circle around a 20.5cm (8in) cake tin. Turn parchment over. Put a dab of meringue in each corner of the baking sheet to secure the parchment.
4. Spoon meringue into middle of circle. Spread meringue out to fill the circle, leaving about a 1cm (½in) gap inside to allow meringue to spread when cooking. Build up sides of meringue, leaving a dip in the middle for filling later.
5. Bake at 130°C (110°C fan) mark ½ for 1¼hr until edges feel firm. Remove from oven and leave to cool on baking tray before carefully transferring to a serving plate and filling with freshly whipped cream and fruit.
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View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Ingredients:
4 medium egg whites
225g (8oz) caster sugar
1tbsp cornflour
2tsp white wine vinegar
1. In a large mixing bowl, whisk egg whites until stiff peak stage. Add white wine vinegar and cornflour, and whisk in.
2. Gradually add caster sugar while continuing to whisk, until meringue is very stiff and shiny.
3. Take a baking sheet lined with baking parchment. Draw a circle around a 20.5cm (8in) cake tin. Turn parchment over. Put a dab of meringue in each corner of the baking sheet to secure the parchment.
4. Spoon meringue into middle of circle. Spread meringue out to fill the circle, leaving about a 1cm (½in) gap inside to allow meringue to spread when cooking. Build up sides of meringue, leaving a dip in the middle for filling later.
5. Bake at 130°C (110°C fan) mark ½ for 1¼hr until edges feel firm. Remove from oven and leave to cool on baking tray before carefully transferring to a serving plate and filling with freshly whipped cream and fruit.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi