Marshmallow Pavlova Recipe
Dec. 24th, 2005 03:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
froggimus_rexMarshmallow Pavlova
Ingredients
4 egg whites
ΒΌ level teaspoon cream of tartar
1 cup sugar
1 level tablespoon cornflour
1 teaspoon each vinegar and vanilla
Method
Line a pavlova plate* with baking paper and sprinkle it lightly with equal parts cornflour and icing sugar.
Have eggwhites at room temperature and place in a warm, dry bowl. Beat until frothy. Add cream of tartar and continue beating until stiff but not dry.
Sprinkle in sugar a tablespoon at a time, beating to a stiff, glossy meringue. Lastly fold in the cornflour, vinegar and vanilla.
Spread into the size and shape required on the pavlova plate and bake at 130 degrees C (275 F) for one and a half hours. Cool away from draughts.
Serve with whipped cream and your choice of fruits.
*round ovenproof plate, about 10-12 inches across
Ingredients
4 egg whites
ΒΌ level teaspoon cream of tartar
1 cup sugar
1 level tablespoon cornflour
1 teaspoon each vinegar and vanilla
Method
Line a pavlova plate* with baking paper and sprinkle it lightly with equal parts cornflour and icing sugar.
Have eggwhites at room temperature and place in a warm, dry bowl. Beat until frothy. Add cream of tartar and continue beating until stiff but not dry.
Sprinkle in sugar a tablespoon at a time, beating to a stiff, glossy meringue. Lastly fold in the cornflour, vinegar and vanilla.
Spread into the size and shape required on the pavlova plate and bake at 130 degrees C (275 F) for one and a half hours. Cool away from draughts.
Serve with whipped cream and your choice of fruits.
*round ovenproof plate, about 10-12 inches across
