I had cravings for something (real) sweet and decided to my favourite dessert, Pavlova. I don't bake much because I really bad at it. It takes lots of patience and I hate the washing up the most. In addition, my family doesn't eat much either, except for cookies.
I prefer Pavlova that's crunchy and not marshmallow-like inside, so I baked it a little longer at a lower temperature. I can store it longer this way too. I'm serving it with Mango. You can served it with other fruits for the Pavlova too. I had enough mango so I blended some into puree and used it to make Mango Soda too.
To those with sweet-tooth, this is for you. ;)
- 4 Egg Whites (from 60g Eggs at room temperature)
- 140g Extra Fine Sugar
- 1 teaspoon Vanilla Extract or Essence
- 1 teaspoon White Vinegar
- 1/2 tablespoon Corn Flour, sifted
How to do it:
- Beat egg whites till soft peaks.
- Add in sugar gradually, in small amount (a tablespoon at a time) each time.
- Beat on high speed till sugar has dissolved and the meringue is stiff peaks and shiny.
- Beat in the vanilla extract.
- Add in the vinegar and sprinkle the cornstarch over the meringue
- Fold in to the meringue gently.
- Place in a piping bag or zip-loc bag with or without a noozle.
- Pipe meringue into a well like shape (see left photo at the bottom of this post)
- Bake in preheated oven at 110C for 1 1/2 hours.
- Leave the oven door ajar for 15mins to cool in the oven.
- Remove to to cool on the rack before storing in air-tight container.
To make Mango Pavlova:
To make Mango Soda:
- Scoop some Mango Puree to the bottom of the glass.
- Pour in Sprite or 7-up.
- Add in some ice cubes and mint leaves, if you like.
I used the remaining meringue to make Meringue Cookies