These are light, delicate meringue based desserts with crisp outer shells, soft chewy centres and melt in your mouth goodness - plus they're not overly sweet! Top with whipped cream vanilla , fresh fruits and toasted nuts and your summer treats are sorted
RECIPE:
✅ MERINGUE
4 large eggwhites ( 120 grams ) , room temperature
125 grams ( 1/2 cup ) fine granulated sugar
1 tablespoon cornflour / cornstarch
1 tablespoon lemon juice or vinegar
✅ TOPPINGS
250 g/ml ( 1 cup ) cold, heavy whipping cream
1 teaspoon vanilla paste or extract
Fresh fruits or nuts
Sifted powdered sugar for dusting
YIELD: 12 - 16 pieces
BAKING TIME: 1 hour 20 minutes
BAKING TEMPERATURE: 100 ' C or 212 ' F
OVEN USED: Convection oven, top and bottom heat
BAKING PAN: Sheet pan lined with parchment paper
◾Too many eggwhites? Make this instead
◾It's very important not to open the oven door during and after baking to prevent the meringues from collapsing
◾Leave them to cool inside the oven after baking ( preferably overnight ) as change in temperature causes them to crack so much
◾You may also use this recipe to make one whole Pavlova
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
#yeyetbakes #meringues #pavlova #dubailife #summer
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God bless,
YEYET
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