Pre-heat your oven at 150C / 300F
Prepare a large flat baking tray and cover it with baking paper. Trace a circle the size you want and turn the paper over. This will be your guide so you don't have a lopsided pavlova.
In a clean, grease free bowl, add the room temperature eggs and cream of tartar and whisk until they are foamy.
S l o w l y add the sugar until all is incorporated. Whisk on high for a minute or so and then rub some of the mixture between your fingers. If you can feel the sugar, keep mixing until you can't.
Plop the meringue into the center of the circle on your baking paper and smooth with a spatula into a cake shape.
Run a small spatula up the sides of the cake all around. This will give the sides stability. Smooth the top and place in the oven for 10 minutes.
After 10 minutes reduce the heat to 110C or 230F and bake for an hour. Turn the oven off and let the pavlova cool.
Place cream in a bowl and whip until it's thick but not stiff. Cream on a pavlova needs to be really soft.
Top with blueberries (or any fruit - passionfruit is really good)
Room termperature egg whites, very clean mixing bowl and whip til the sugar is fully incorporated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.7mg||2 %|
|Sodium 52.8mg||2 %|
|Potassium 63.4mg||2 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 51.6g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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