Pavlova with Canned Mandarins
Crisp meringue, airy cream and sweet mandarins make this pavlova both easy and ready for celebration. This recipe for pavlova with canned mandarins gives a clas…
Ingredienser
Instructions
Separate the eggs and place the egg whites in a completely clean bowl.
Whip the egg whites until stiff.
Add sugar little by little and whip well between each addition.
Continue whipping for 5 minutes once all the sugar has been added, until the meringue is glossy and stiff.
Add white wine vinegar and cornstarch, and whip gently for about 10 seconds until just mixed in.
Line a baking tray with parchment paper.
Shape the meringue into a round base of about 22 cm.
Preheat the oven to 160 degrees.
Place the pavlova in the oven and lower the temperature to 100 degrees.
Bake the pavlova for 90 minutes.
Open the oven door and let the pavlova cool completely in the oven.
Whip cream and vanilla sugar into a thick cream.
Drain the mandarins well.
Top the pavlova with cream and canned mandarins just before serving.
Nutrition per serving
Energi ca. 2469 kcal
Protein 24.6 g
Fett 118.3 g
Karbohydrater 330.5 g
Fiber 5.2 g
Sukker 305.0 g
Salt 1.9 g
Tips & tricks
Let the mandarins drain in a sieve before placing them on the cream. Too much syrup can make the pavlova wet and soften the meringue base.
Did you know?
Pavlova with canned mandarins is an easy version of the classic because the topping is available all year. Mandarins add mild citrus sweetness that works well with cream and crisp meringue. When the mandarins drain well, the meringue stays crisper when served.
