Pavlova Meringue Base
A crisp meringue base with a soft center is the foundation of a good pavlova. This recipe for pavlova meringue base is whipped glossy and firm before being bake…
Ingredienser
Instructions
Beat the egg whites until stiff.
Add sugar little by little and beat well between each addition.
Continue beating for 5 minutes after all the sugar has been added, until the meringue is glossy and firm.
Add white wine vinegar and cornstarch.
Beat gently for 10 seconds, just until mixed.
Line a baking tray with parchment paper.
Transfer the meringue to the tray and shape it into a circle of about 22 cm.
Preheat the oven to 160 degrees.
Place the meringue in the oven and lower the temperature to 100 degrees.
Bake for 90 minutes.
Open the oven door and let the meringue base cool in the oven.
Nutrition per serving
Energi ca. 959 kcal
Protein 15.3 g
Fett 0.3 g
Karbohydrater 221.5 g
Fiber 0.2 g
Sukker 201.0 g
Salt 0.4 g
Tips & tricks
Let the base cool in the oven with the door slightly open. Gradual cooling reduces the risk of the meringue collapsing.
Did you know?
Pavlova meringue base gets the right contrast when egg whites are whipped stiff with sugar and dried slowly at low heat. Vinegar and cornstarch help create a crisp outside and softer center. Gentle cooling in the oven makes the base more stable and less prone to cracking.
