Meringues

Pavlova

Ingredients:

  • 6 large egg whites
  • 3 tsp white vinegar
  • 3 tsp vanilla extract
  • a pinch of salt
  • 1 1/2 cups sugar
  • 3 tsp cornflour
  • 4 tbs boiling water

Steps:

Place all ingredients into a large mixing bowl, adding boiling water last.
Beat on full speed until very stiff.
Spread on pavlova plate or baking sheet cook for 15 minutes on 320 °F, then approximately 1 hour on 300 °F.
Cool in the over with the door ajar.
Top with whipped cream and fruits of choice.

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Meringues

French Macaron

Ingredients:

  • 3 egg whites
  • 1/4 cup sugar
  • 2 cups confectioner’s sugar
  • 1 cup almond flour
  • 1/4 tsp cream of tartar
  • pinch of salt
  • food coloring (optional)

Steps:

Line baking sheet with parchment paper.
In a bowl, sift almond flour and confectioner’s sugar twice. Discard (or eat!) lumps.
In a separate bowl, combine egg whites, salt, and cream of tartar and beat until foamy.
Slowly add sugar and whip for 8-10 minutes until soft peaks.
Add food coloring (optional).
Whip more until stiff peaks.
Fold almond flour/confectioner’s sugar mixture into the meringue. (About 65-75 folds until lava-like)
Transfer batter to pastry bag and pipe 1-inch rounds
Rap/Tap pan on counter top 2 times on each side to get rid of air bubbles.
Sit out for 30 mins – 1 hour to develop skin.
Preheat oven to 290 °F.
Bake for 15 – 18 mins or until it comes off clean from parchment paper.
Take out and let cool for 20 minutes on cooling rack.
Fill with flavored buttercream or ganache.

Meringues

Hard Meringue

Ingredients:

  • 4 large egg whites
  • 4 tsp cream of tartar
  • 1 cup superfine sugar
  • 1 1/2 tsp cornstarch
  • Food Coloring (optional)

Steps:

Add egg whites, cream of tartar, sugar, and cornstarch into a bowl.
Beat until you can’t feel any sugar granules between your fingers.
Line backing sheets with parchment paper, and pipe meringue onto them.
Bake at 185 °F for an hour or more (until meringue comes off clean)