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Why is it working
- Slowly adding the sugar to the egg whites as the whips ensure that they dissolve properly.
- The corn starch promotes the excess moisture content of the meringue, preventing it crying.
- Frying the meringue at low temperatures and allows them to gradually cool in the oven and prevent them from cracking.
I made the first time Pavlova– Elegant dessert with roasted meringue, fruits and whipped cream – was a disaster. At the beginning of my career, a local catering hall was commissioned to prepare about 100 individual pavlova for dinner that respects an Australian food personality. So far, the only time to compare Pavlova to a completely coated dessert is to compare it to Pavlova. crust shell that holds a mousse.
So I went, full steam forward and baked 100 shells, which were crispy from the outside. To make things worse, I practically shrunk the boxes to make sure they were completely crunchy. I thought all of them were successful until I met a really good recipe a few months later, which explained that good Pavlova meringue from the outside crunchs with a Marshmallow-y soft center. Steal– I can only imagine that people's voice cleverly shattered through the crisp meringue and the dried egg white flies everywhere.
Unlike Pavlova, which I made years ago, it's crazy … and crispy from the outside, but still gentle from the inside. To prevent the meringue collapses, I whip at slower speed, which creates a stronger foam, which is less likely to descend. The corn starch gives the meringue's cushion center while promoting excess fluid to absorb and provides a little almond flour. I simply keep the filling with the pierced strawberries and fresh whipped cream – both slightly sweetened to balance the sugar meringue. Be sure to eat soon after assembling it as it only takes a short time after the strawberry begins to leak into the meringue.
Serious meal / qi ai
April 2013
This recipe was crossed and updated in 2025.
This dreamy summer dessert is perfect for strawberry lovers
Cooking method
(Keep on the screen awake)
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300 g crystal sugar (10 1/2 ounce; 1 1/2 cup)
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2 tablespoon cornflower (about 1/2 ounce; 16 g)
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6 large egg white
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2 teaspoon Tartar cream
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Pinch salt
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4 teaspoon vanilla
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57 g almond flour (2 ounce; 1/2 cup)
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43 g sliced almonds (1 1/2 ounce; 1/2 cup)
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1 1/2 pound (680 g) strawberrysailed and sliced (4 cup sliced)
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2 cup (480 ml) heavy cream
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3 tablespoon confectionery (about 1 ounce; 28 g), plus for dusting
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1/8 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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Set the baking rack to the middle position and heat and 275 ° F (135 ° C). Remove a rim 13-to-18-inch baking sheet with parchment paper; Set aside. Whisk the corn starch and sugar in a medium bowl; Set aside.
Serious meal / qi ai
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In a whisk -fitted rack mixer or with a hand mixer and a large bowl, beat the egg whites, egg white and salt at medium speed until light, fluffy and soft peaks are formed, approx. 5 minutes. As the mixer still runs moderately, add sugar and corn starch, 1/4 cups at a time for 30 seconds after each addition. Continue beating until the meringue is thick, shiny and solid peaks when lifting the whisk for 8-12 minutes. With a flexible spatula, scrape it on the lower part and side of the bowl. If the mixer runs at medium speed, sift vanilla extract and continue to beat until it is completely integrated. Gently fold the almond flour meringue until it is integrated.
Serious meal / qi ai
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Scratch the meringue to the center of the prepared baking sheet. Using a flexible spatula or back of a spoon, from the center with a 9 -inch and smooth meringue, around the edges approx.
Serious meal / qi ai
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Place in the oven and immediately reduce the temperature to 110 ° C 225 ° F. Bake until the meringue is dry and pale beige, approx. 1/2 hours. Turn off the oven and let the meringue cool in the oven by closing the door to at least 2 hours and 16.
Serious meal / qi ai
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To compile: In a clean bowl of a scaffold mixed with a whisk, with a hand mixer and a large bowl, beat the heavy cream, confectionery sugar and salt at medium speed until the soft peaks develop for 2-3 minutes.
Serious meal / qi ai
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Carefully peel the parchment from the bottom of the meringue and pass the meringue to a cake stand or to the large bowl. Spoon whipped cream in the meringue depression and then follow the sliced strawberries. Top sliced almonds and powder with confectioners with sugar. Serve immediately.
Serious meal / qi ai
Special equipment
13- 18-inch rim baking sheetparchment paper, rack mixer or hand -mixerTo cake rack or a large bowl
Make-Head and Storage
After cooling, the meringue can be stored in an airtight container, ideally with a silicon -dioxide package, at room temperature for 5 days, but it can be softened when sitting. The pavlova should be eaten immediately.