PAVLOVA II – Australian Food Recipes

PAVLOVA II – Australian Food Recipes

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    Directions

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    Recipe ingredients and directions:

    4 lg Egg whites

    1 c Sugar, castor

    1 t Cornflour

    1 t Vinegar

    1 t Vanilla flavour

    Preheat oven to 250 degrees F. With an electric mixer

    beat the egg whites until soft peaks form, then

    gradually add the sugar. Beat until firm.

    Add the cornflour, vinegar and vanilla. When

    combined, turn out onto a flat tray that has been

    greased and dusted with cornflour. Try a circular

    shape with slightly more mixture at the edges so that

    it may be served by placing goodies in its centre

    depression.

    Cook in a pre-heated, cool (250 degrees F.) oven for

    one hour. When cooked, turn the oven off, leave the

    oven door slightly ajar, and allow to cool slowly in

    the oven. This slow cooling works to prevent the loss

    of too much height. Serve cold, with whipped cream and

    fresh fruit pieces, strawberries and kiwi fruit for

    example.

    NOTES:

    * Australian meringue dessert.

    * Cornflour is known in North America as cornstarch.

    Castor sugar is known there as granulated sugar.

    * Make sure that you start off with a clean bowl and

    beat the egg whites well. A bowl with smooth sides

    (glass, metal) will help the eggs to whip up. A

    plastic bowl with scratches prevents the eggs from

    attaining a very light texture. Also ensure that the

    sugar is fully dissolved before going on to the next

    step. I have never had troubles from over-whipping.

    The final texture should be meringue on the inside

    with a thin crust on the outside.

    : Difficulty: moderate.

    : Time: 30 minutes preparation, 1 hour cooking, 1

    hour cooling. : Precision: Measure the ingredients.

    Category: Australian Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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