It’s almost Australia Day and you know what that means – whipping up a Pavlova
I don’t have a tried and true recipe because it wasn’t something that I made before I got the Thermomix – Dare I say I bought the shells! – So I have used the recipe from the My Way Of Cooking – Thermomix book.
So here goes me trying to explain it to you:
Mill the sugar into icing sugar first as it will then dissolve more quickly. SET ASIDE
- Use fresh eggs (to test if your egg is fresh pop egg into bowl of cold water if it sinks it’s good, if it floats it’s time to go and if it sinks but stands up then it’s almost ready to go)
- Cold eggs separate easily, but eggs whip to a higher volume when at room temperature. So separate your eggs when they are cold and leave to come to room temperature.
- Separate eggs into a glass or ceramic (not plastic as it can retain grease) bowl first, separating one egg at a time to ensure NO YOLK gets mixed into your batch. If a little gets in use your egg shell to scoop out NOT your finger, as your finger may be greasy.
- A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse.
- To help egg whites expand, pre-heat TM bowl for 30 sec, 50 degrees, Speed 1.
So here are some ground rules first for your TM Bowl:
- Bowl, blades and butterfly must be perfectly clean and free from all grease – this can be achieved by doing the vinegar wash first which is in your Every Day Cookbook.
- The bowl/blade/lid and butterfly must be perfectly dry.
- The use of the butterfly is essential.
- The measuring cup (MC) must be off as this allows more air into the meringue.
After whipping the eggs:
I pop the lid on with the MC on and load up the top lid with the sugar, start the thermomix and allow the sugar to gently fall into the mixture.
Once it has all fallen through I take out the MC and use a teaspoon to gradually drop the sugar into the bowl.
Here is my end product BEFORE baking.
Some baking tips:
- If at all possible try to avoid making meringues on humid days as the humidity can cause meringues to be sticky and chewy.
- Meringue is best baked at a low temperature because they tend to brown quickly.
- Allow the meringue to remain in the oven after baking. Leave the meringue in the oven (turned off) for at least 2 hours with the oven door ajar. Then leave it in the oven all night. This helps dry it out.
If you have had a success with a pavlova please feel free to share, if you haven’t then please ask and if I can help I will. Although I am not a pavlova specialist by any means.
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