Lesley Posted December 2, 2005 Share Posted December 2, 2005 (edited) Meringue 2 Egg Whites 220g Caster Sugar 1 tsp Cornflour 1 tsp Vanilla Essence 1 tsp Vinegar Preheat oven to 150C, 300F, Gas Mk2 Line a baking sheet with baking parchment. If making a Pavlova, mark the underneath of the paper with an 8" circle. Whisk the egg whites until stiff. Mix 1 tbsp of the sugar with the cornflour and set aside. Gradually beat remaining sugar into egg whites until the mixture is thick and glossy. Whisk the cornflour and sugar ito the mix, and finally, add the vanilla and vinegar. Whisk until the mixture becomes very thick. Spoon or pipe half the mixture onto the marked circle and spoon or pipe the other half around the edge. Reduce oven temperature to 140C, 275F, Gas Mk.1 and bake the Pavlova for 1 hour until lightly coloured and crisp on the outside. Switch off the oven, open the door and leave the Pavlova to cool slowly. (I leave it overnight) Serve with fruit and whipped cream. To make small meringues pipe or spoon mixture onto the baking parchment. Either teaspoon sized or tablespoon sized. The mixture doesn't spread so you can put them quite close together but not touching. Oven temp. - start at 140/275/1 and reduce slightly when they go into the oven. The small ones keep 'forever' and the Pavlove will keep for a few weeks if properly dried. It will also probably keep forever but I usually make them for an occasion and never get to find out. Edited May 31, 2006 by Guest Quote Link to comment Share on other sites More sharing options...
becks Posted May 30, 2006 Share Posted May 30, 2006 Lesley would I bake the small ones for an hour too? Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 31, 2006 Author Share Posted May 31, 2006 Lesley would I bake the small ones for an hour too? No, but I can't remember now how long they take . Probably something like half an hour and leave in the warm oven to carry on drying out. Quote Link to comment Share on other sites More sharing options...
