Strawberry Pavlova Recipe

yummy!!

What you needs:

3 egg whites
1 pinch cream of tartar
3/4 cup caster sugar
1 teaspoon vanilla
2 cups whipping cream
4 cups strawberries (raspberries, peaches or blueberries can also be used)

Methods:

1. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
2 . On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
3 . Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
4 . Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.

Tips: When making meringue, add the caster sugar very slowly to the egg whites so they incorporate it evenly. If the filling starts to lumpy as you heat it, remove the pan from the cooker and beat hard. Press the greaseproof over the surface of the filling to stop it forming a skin. Assemble the pavlova no more than 1 hour before serving so the meringue stays crisp.
You can also use any fruit or a mix, its just strawberry is my favourite one.

French almond macaroons

Macarons are notoriously temperamental when it comes to baking them. However, they're also notoriously mouth-watering. Baking macarons mostly involves handing over cash to someone far more talented.




 Ingredients

• 300g icing sugar
• 300g ground almonds
• 5 eggwhites (from 59g eggs)
• Pinch of cream of tartar
• 1/3 cup (75g) caster sugar
• Red and yellow food colouring

Fillings

• 250g unsalted butter, softened
• 150g icing sugar, sifted
• 2 tsp finely grated mandarin rind
• 1 tsp orange blossom water
• 1/2 cup raspberries
• 1 tsp rosewater

 Method 

 

• Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbs at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.

•  Spoon 1 mixture into a piping bag fitted with a 5mm piping nozzle. Pipe (or spoon) 1.5cm rounds on to baking paper-lined oven trays*, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).

•  Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.

•  For fillings, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add mandarin rind and orange blossom water. Stir to combine. Add raspberries and rosewater to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.