I used to be very impressed by people who made meringue, a freind of mine used to whip them up for parties and I always gazed in awe, until she told me how easy they are.
Best of all the base can be made a couple of days in advance and will keep well somewhere dry and cool for topping on the day.You can spicy the meringue up by adding some cinamon , vanilla ginger to the sugar mix. This Delia recipe produces a crisp outside and slighly chewy centre.
In summer pavlovas are great with plenty of cream(creme fraiche) and fresh fruit. I love strawberrys or raspberrys , but mango or rhubarb with chopped stem ginger and mint is also a favourite.
Smaller meringues can be made with the same recipe , use two heaped tablespoons per meringue on a baking sheet make sure you leave plenty of space between them as they will expand . These keep for a week and are handy to have around for a quick dessert crushed with fruit and creme or dipped in liquers coffee or orange.
3 large fresh egg whites
175g caster sugar
100ml of double cream whipped
- Preheat to 150degC
- Whisk the egg whites until stiff and peaking ( until you can hold the bowl upside down without the mixture sliding out). Make sure you do this in a totally clean bowl (water or oil stops the whites going stiff)
- Slowly fold in the caster sugar a tablospoon at a time
- Form a circle of meringue on a baking paper covered baking sheet
- Place the meringe in the oven, and immediately turn the oven down to 140degC
- Cook for one hour and if possible leave in the oven overnight until cool
- Layer with cream and fruit of your choice
The tricky thing with using just eggs whites in a recipe means you are left with a number of egg yolks. Spare yolks can be kept in the freezer to make glazes or used to make mayonnaise which keeps for a couple of weeks in the fridge and is a summer essential for salads and BBQs
3 egg yolks
Pinch of salt
4 tbsp of white wine vinegar
175ml of olive oil
175ml of sunflower oil
- Put the egg yolks into the bowl with the Dijon mustard salt and whisk until smooth.
- Gradually add the oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
- Add the white wine vinegar to taste and briefly whisk.