Ingredients
Scale
240 G Egg Whites, room temperature
420 G Granulated Sugar
Instructions
- Prep a mixing bowl by wiping it with a little bit of vinegar. This will remove any residue that may effect meringue production. These are very temperamental.
- Bring a pot of water to a simmer. Do not fill the pot to much, the water may touch the bottom of the bowl. We do not want this.
- Combine egg whites and sugar in the prepped bowl. Place the bowl over the pot of simmering water and whisk. Here comes the fun part. Keep whisking until the mixture reaches 38’c. If you do not have a thermometer, check this by touching the mix. It should feel just warm. Around body temp.
- Once temperature is achieved then remove the bowl and whisk on medium with an electric beater or stand mixer. Until the mixture is stiff (Can hold it self up).
- Pipe or spread into desired shapes on a grease proof lined baking tray.
- Bake at 120’c in a conventional oven. 90’c if using fan forced (Not recommended). For 1 and half hours – 2 hours.
- You can check the doneness of your meringue by taking a piece out of the oven. Waiting 30 seconds then breaking it open. If the centre is still sticky and moist place back into the oven. A baked meringue should be firm, crisp and dry on the inside. They should not be brown.
- Once they have finished baking and are cooled. Do not store in the fridge. Store in a tight zip lock bag or tightly sealed container. If you live in a humid area like we do, they will not keep long. They will absorb the moisture from the environment.
- All that is left, is to top them with your favourite toppings and enjoy. Keep in mind if you are putting cream on them, they will need to go in the fridge.
- Prep Time: 20
- Cook Time: 120
- Category: Sweet
Keywords: Meringue, Dessert, Sweets, Pavlova