Hum­ble Pie

End on a high note with this cloud-like fin­isher for any hol­i­day feast.

The Coast - Food and Drink Holiday Recipes - - Contents - Method

In­gre­di­ents

6 large egg whites

(room tem­per­a­ture)

1¾ cup caster sugar

2 tsp corn flour

1 tsp vine­gar

1 tsp vanilla ex­tract

1 tbsp boil­ing wa­ter Pre­heat oven to 110°C. Place egg whites in the bowl of a metal or glass mixing bowl (en­sur­ing bowl and whisk are per­fectly clean). Whisk un­til soft peaks form when the beater is lifted from the mix­ture. Con­tinue to mix, grad­u­ally adding sugar at a ta­ble­spoon or so at a time and wait­ing be­tween each ad­di­tion, add corn­flour with last of the sugar. Adding all of the sugar could take 5 or 6 min­utes.

Con­tinue to mix un­til you can’t feel any sugar when a small amount of mix­ture is rubbed be­tween your in­dex fin­ger and thumb. Add vine­gar, vanilla and boil­ing wa­ter and al­low to mix a minute more. Do not over­beat eggs (no more than 15 min­utes) as this takes the air out and will cause the pavlova to collapse.

Us­ing a pen­cil draw a 24cm cir­cle with a cake pan for guid­ance on a piece of bak­ing pa­per. Place the bak­ing pa­per, pen­cil side down, on a bak­ing tray. Spoon the meringue into the cir­cle, smooth­ing the sides.

Place the tray in the oven and cook for 90 min­utes. Turn the oven off with­out open­ing the door and al­low to cool for at least 2 hours more or overnight. In­vert pavlova onto a serv­ing plate, peel off bak­ing pa­per and top with whipped cream and fruit.

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