Pavlova Meringue
Pavlova Meringue
Rating: (1 rated)
  • 3 egg whites, at room temperature
  • 1 teaspoon (5 ml) lemon juice
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) light corn syrup
  • Preparation
  • With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line a baking sheet with parchment paper.
  • In a bowl, beat the egg whites and lemon juice with an electric mixer until soft peaks form. Gradually add the sugar and syrup, beating until stiff peaks form.
  • With the back of a spoon, spread the meringue over the baking sheet to form a 25-cm (10-inch) in diameter disc.
  • Scoop out the centre of the disc to give it the shape of a pie plate. The bottom must be at least 2.5-cm (1-inch) thick.
  • Place the meringue in the oven to dry for at least 5 hours. Turn the oven off and let it stand overnight in the oven, with the door ajar.
  • The next day, if the meringue is not completely dry, dry it again at the same temperature until crisp.
  • Description
    In we have selected the most viewed recipes from category - Cream Desserts Mousses And Meringues . Enjoy the best recipes specially selected for you! Pavlova Meringue is the right choice that will satisfy all your claims.
    Rate for this recipe