We did this video quite a while back but for some reason forgot to put it on my blog. It’s for my pavlova and it’s a cracking desert to whip out at a dinner party as it’s relatively easy, looks impresive and (most important) tastes incredible.
Once you’ve made a few successful meringues you’ll be able to whip it out for all occasions and is a great one to have in your arsenal. Last night I halved the recipe and made a few smaller ones for tea and they went down like a storm.
The photography industry tends to be way less busy over Easter so I’ve got a bit of time off to make some new videos, work on some recipes and bring you treats for your eyes and bellys! Check out for updates soon!
3 egg whites
170g caster sugar
300g double cream
1 punnet strawberries
1 punnet blueberries
- Pre-heat the oven to 150 degrees centigrade
- Line a baking tray with parchment ready for the meringue
- Separate eggs and put the whites into a clean bowl
- Whisk to stiff peaks
- While still whisking add the sugar one tablespoon at a time until all encorporated. ª
- Spoon the mixture on a baking tray in blobs forming a circle about 8in
- Place the meringue in the oven and turn down to 140 degrees
- Bake for 1 hour
- At this point you can either take the meringue out of the oven which will leave it slightly gooey in the centre or turn the oven off completely and leave the meringue in to fully dry out over night. Both are lovely
- Top with whipped cream and chopped fruit
(DISCLAIMER) Be careful only to make this recipe for people you want to come round again as it’s guaranteed they’ll want to come back!
ª The trick is to rub the meringue mixture between you finger and thumb until the grittiness has almost gone but not fully. If the mixture is too gritty then you will have a gritty meringue, if the mixture is smooth then the sugar has melted resulting in an unstable mixture and a flat meringue.