Ingredients
-
4
-
1
-
1 1/2
-
3
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Pavlova, Bliss…., I absolutely love the taste and the texture of this pavlova – crunchy on the outside with some chewy marshmellow-like texture, and soft melt-in-the-mouth kinda texture on the inside. Heaven! However, my pavlova deflated once it has been cooled down : Any idea how this happened? Nonetheless, 5 stars for this recipe :
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Steps
|
1
Done
|
Preheat Oven to Slow 150c Degrees. |
|
2
Done
|
Line a Baking Tray With Baking Paper. |
|
3
Done
|
Draw a 20cm Circle on the Paper. |
|
4
Done
|
Beat the Egg Whites in a Large Dry Bowl Until Soft Peaks Form. |
|
5
Done
|
Gradually Add the Sugar, Beating Well After Each Addition. |
|
6
Done
|
Continue Beating Until the Mixture Is Thick and Glossy and the Sugar Has Completely Disolved. |
|
7
Done
|
Spread Meringue Mixture Onto Tray Inside the Marked Circle. |
|
8
Done
|
Shape Meringue by Running a Palette or Flat-Bladed Knife Up and Down the Edge of the Meringue, Making Furrows Around the Side. |
|
9
Done
|
This Will Strengthen the Sides, Stopping Them from Collapsing. |
|
10
Done
|
Bake For 40 Minutes. |
