A good meringue or pavlova recipe is very handy to have in your repertoire.
Easy, versatile, and happy to store for over a week -- so you can make them far in advance and just assemble before serving (AKA less time in the kitchen when you're hosting).
- 6 egg whites
- 300g caster sugar
- 1 cup pouring cream
- 1/4 tsp cinnamon
- 1 tbsp sugar
- Beerenberg Blueberry Jam
- Preheat the oven to 110oC and line two baking trays with paper.
- Place the egg whites in the (very clean) bowl of your electric mixer and whisk for about six minutes.
- Add the sugar, about a third at a time, and whisk well between additions. Whisk until the mixture is thick and glossy then spoon onto prepared trays, forming about 12 nice generous rounds and then place in the oven.
- Cook for 45 minutes then turn the oven off and leave to cool (for at least an hour) in the oven (with the door shut). These will keep in an airtight container for up to a week.
Preparation time 20 minutes. Cooking time 45 minutes (1 hour minimum cooling). Serves 6 - 8.
Recipe provided by Beerenberg.
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