Ellya Sam:
After making eggs benedict for brunch, I had an excessive amount of egg whites waiting to be used up. The only option I had in my head was to use the remaining egg whites to make macaroons or.. pavlova. That's right. My head systematically went.. 'hmm macaroons will take a lot of work, so why not just a simple pavvy.' It's seriously so simple!
You will need:
Oh, and a tablespoon of all purpose flour :)
- 4 egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tbsp all purpose flour
Directions:
- Preheat your oven to 150C fan- forced
- In a mixer, whisk the egg whites until they have become foamy
- At this point, slowly add the caster sugar bit by bit until the meringue has stiff peaks
- Add the flour and vinegar and continue mixing till the mixture looks glossy
- Turn your oven down to 120C
- Transfer your meringue to a baking tray lined with baking paper
- Bake for 1 hour and 15 minutes
- Leave the pavlova in the oven to completely cool
- Add berries on the top!
Slowly adding sugar
Stiff peaks!
Adding Vinegar
Adding Flour
Done!
Transferring onto
Leaving inside to cool
Crispy on the outside: sort of like a candy floss texture when eaten as the crispiness dissolves
Soft and airy on the inside: like marsmellows but lighter?
The acidity of the berries gives balance to the meringue
Devoured!
Enjoy!
If you do happen to try this recipe, let ProofThatDancersEat know how you went with a comment down below! Alternatively, you can instagram us a photo and tag @ellyasam and @mealors! :)
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