Heat oven to 150 C / 302 F
Whisk the egg whites until foamy and firm.
Add sugar in 3 batches and whisk until sugar is fully dissolved and the mass is Stable and glossy.
Add corn flour and vinegar and fold carefully
Cover a baking tray with parchment and pipe the desired shape
Bake for 10 min
Turn the temp down to 100 C / 212 F and bake for another 1 1/2 hours.
Turn the oven off, open the oven door and leave the Pavlova to cool to room temp at least 1 1/2 hours.
1) Pavlova must be soft and creamy inside and crispy on the outside. that's achieved thanks to the edition off vinegar and cornstarch that causes the protein molecules to contract less than they should.
2) The first stage of baking is hotter so the outside layer of the merengue seals and protects the soft inside.
3) Traditionally, Pavlova is shaped to a hollowed 10 cm high cone, filled with sweet whipped cream and decorated with seasonal fruits
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
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.
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