Fool proof Meringue please

[Liza]

Lol Chris.

I am trying to do as many meals as possible using my own produce

[grannymem]

I've always used large egg whites and 50g caster sugar to each white.

As Jeanie says, sparklingly clean grease-free bowl. You can use a food mixer or an electric handmixer - never try it with a handwhisk unless you have really good strong arms.

Whisk the whites in the bowl on their own until you can turn the bowl upside down and they don't fall out. Then add the sugar one teaspoonful at a time and beat for two or three minutes between each spoonful. After you've added all of the sugar and give the whites a final beating, add one teaspoon of cornflour mixed with one teaspoon of white wine vinegar (you can use ordinary white vinegar, but not brown) Beat that in well, as it helps to dry the meringues.

Put the meringues onto a baking tray lined with parchment (you can draw a circle on the underside to guide your pavlova shape) then into an oven preheated to Gas 2, 150c or 300f. Leave to dry out for several hours, watching occasionally in case you need to turn the tray around to colour evenly. It's best to turn off the oven and leave the meringues to go cold in the oven - they'll crack badly if you take them out into colder air.

Jules

I use pretty well the same ingredients (but usually add a teasp vanilla essence) but once the first whisking is done, I add half the sugar and whisk again until I can hold the bowl upside down, then I add the cornflour, vinegar and vanilla and fold in gently. my oven temperature is even lower (gas 1).
Yesterday I was in a hurry so I preheated the oven to about Reg 6 but then lowered it right down once the pavlova went in and that was really successful.
It always seem to me to be a bit of luck as to how high the meringue rises but generally the above method seems to work for me.

Good luck!

[Liza]

I will let you know how it goes.

I am making Alioli with the yolks !

[grannymem]

Yummy - I just love it!!

[Liza]

Well here's the pavlova made two meringues and sandwiched the cream, strawberries and raspberries in the middle. Not that pretty looking but tasted great !

Went down very well with the family and neighbours.

Thank you all for the tips x

[grannymem]

Looks delicious

[Hilary B]

Waitrose are currently featuring recipes by Delia, this weeks is Strawberry Pavlova. Having made her 'as foolproof as it gets' mayonaise, I would use her recipe for meringue any time! The recipe will be available at the Waitrose web-site (it lets you search for recipes, just put in Delia Pavlova).
I might try this one actually, if I can think of what to do with the egg yolks....

[julesapple]

Lemon Curd....

......made with extra egg yolks sets better (and tastes wonderful)

And, you could even put some under the cream layer of pavlovas!

Jules

[Liza]

......made with extra egg yolks sets better (and tastes wonderful)

And, you could even put some under the cream layer of pavlovas!

Jules

Yummie ! Or even lemon meringue pie !