Everyone loves pavlova, so do I!
Pavlova is a meringue-based dessert named after the Russian ballerina Anna. It is a meringue base topped with whipped cream and fresh fruits (berries/kiwi). The main ingredient is egg white. Other major ingredients include sugar, cornflour, for the meringue, and cream and fruit for the topping.
When I first made it, it didn't come out perfectly, I had trouble with the meringue, it turned out soft, stickey and goey. It might probably because of undissolved sugar or humidity or any other reason that I'm not sure. After a few attempts of trial and error, I finally made it. TADAAAA!
(My sweet mini pavlova)
Here are some important tips to take:
The mixer and bowl should be scrupulously clean and grease free.
Bring egg whites to room temperature. They fluff up much better. So separate while cold, then bring to room temperature. Make sure no yolks gets into the egg white.
Use castor sugar, it's finer and dissolve more easily.
To test if the sugar is dissolved, rub some mixture between your fingers. If it feels grainy, keep beating until the mixture feels smooth and looks glossy.
When it's rainy or humid outside, make sure your meringues are completely dry before taking them out of the oven. Once cool, keep the meringue in air tight container.
*I usually make it at night and let it cool completely overnight and take it out in the morning.
Happy baking everyone!
Cheers,
Clare