I’ve always been mesmerized by the beauty of Pavlova and I always thought it’s that easy to make. Proven wrong on my first trial. True it’s only meringue, but it’s not just a meringue! It’s meringue with a crispy skin and marshmallow-y filling. Now that is hard to achieve especially with my cheap brand 3 year old oven
But rien n’est impossible. Nothing is impossible.
I gotta say there’s no rocket science to achieve the perfect pavlova, it only takes trials and errors. I made it for a good friend’s birthday yesterday. I thought they’re only patronizing me when they said it’s nice, until I saw people started eating it straight from the table before it’s finished being cut. Aha!
- 6 egg whites – properly separated
- 1.5 cups sugar
- Pinch of salt
- Preheat oven at 200˚C
- Before you start making your meringue, make sure that your mixing bowl is clean and dry without any grease or anything on it. This is crucial.
- Separate all the whites into the bowl and set aside the sugar.
- Beat the egg whites till it gets foamy – about 1 minute
- Slowly put in the sugar, you can do it tbsp by tbsp. And keep beating till it reaches stiff peak and turns out white and glossy.
- Shape it on your greased pan and pop it into the oven. Decrease the temperature to 150˚ C and bake it for about 1-1.5 hours (depending on your oven, really). For me, I would have to play with the temp 3 times throughout the process.
- 100gr passion fruit flesh
- 2 tbsp sugar (or up to ur taste)
- 20gr water
- drops of lemon