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What's Cooking? | No-fail Meringue & Christmas Pavlova

WHAT’S COOKING?
Christmas Pavlovas

Having sold over 6 million cookbooks worldwide, Donna Hay is the authority when it comes to simple, fast and fresh food that is as beautiful as it is practical. In her 26th book ‘Basics to Brilliance’ she shows us how to master the much loved Pavlova with her no-fail meringue mix. These are guaranteed to create a buzz and please the crowd at Christmas.

Read our exclusive Interview with Donna Hay HERE.

 

No-fail meringue mixture

No-fail meringue mixture

 

Ingredients

225ml egg white (about 6 eggs)+
1 cups (330g) caster (superfine) sugar
1 tablespoon corn flour (corn-starch)
1 teaspoons white vinegar

Method

1. Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.
2. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.
3. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy+++.
4. Place the corn flour and vinegar in a small bowl and mix until smooth.
5. Add the corn flour mixture to the egg white mixture and whisk for 30 seconds or until well combined++++.

Notes

+ Making meringue is a science. Be sure to measure your ingredients carefully, including the egg whites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.
++ Be patient when gradually adding the sugar to the egg white. Each tablespoon of sugar should be dissolved before the next is added.
+++ Take care not to over whisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.
++++ See the recipes that follow for how to bake this meringue mixture.

Tip

It’s best to avoid making meringue on humid days. Excess humidity can cause to sink during or after baking.

 


 

The perfect Christmas pavlova

The perfect Christmas pavlova

 

Ingredients

1 quantity no-fail meringue mixture (see above recipe)
1 cups (375ml) single (pouring) cream, whipped
Raspberries, passion fruit pulp and sliced peaches, to serve

SERVES 8 – 10

Method

Preheat oven to 150°C. Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+. Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C and bake for 1 hour. Allow to cool completely in the closed oven++. Place the pavlova on a cake stand or plate and top with the whipped cream, raspberries, passion fruit and peach to serve.

Notes

+ Turn the baking paper so it’s pencil-side down on the tray – no marks will transfer onto the meringue.
++ Allow the meringue to cool gradually in the oven with the door closed – preferably overnight.

 

Download Recipe

 


 

Flavoured Meringues

Flavoured meringue

 

Salted caramel meringues

Ingredients

1 quantity no-fail meringue mixture (see basic recipe)
2 tablespoons store-bought caramel
Sea salt flakes, for sprinkling

MAKES 6

Method

Preheat oven to 150°C. Spoon 6 x 10cm rounds of the meringue mixture onto a baking tray lined with non-stick baking paper. Swirl a little of the caramel through each round and top with salt. Reduce the oven temperature to 120°C and bake for 40 minutes. Allow to cool in the closed oven.

 

Chocolate meringues

Ingredients

1 quantity no-fail meringue mixture (see basic recipe)
50g dark chocolate, melted and cooled to room temperature

MAKES 6

Method

Preheat oven to 150°C.Spoon 6 x 10cm rounds of the meringue mixture onto a baking tray lined with non-stick baking paper. Swirl a little of the chocolate through each round. Reduce the oven temperature to 120°C and bake for 40 minutes. Allow to cool completely in the closed oven.

 

Rosewater and pistachio meringues

Ingredients

1/4 teaspoon rosewater
1 quantity no-fail meringue mixture (see basic recipe)
1/2 cup (65g) slivered or chopped pistachios

MAKES 6

Method

Preheat oven to 150°C (300°F). Add the rosewater to the meringue mixture and whisk to combine. Spoon 6 x 10cm rounds onto a baking tray lined with non-stick baking paper and top with the pistachio. Reduce the oven temperature to 120°C (250°F) and bake for 40 minutes. Allow to cool completely in the closed oven.

 

Raspberry meringues

Ingredients

1 cup (130g) frozen raspberries, thawed and processed into puree
1/2 cup (110g) caster (superfine) sugar
1 quantity no-fail meringue mixture (see basic recipe)

MAKES 6

Method

Preheat oven to 150°C (300°F). Strain the raspberry into a small saucepan. Place over medium heat, add the sugar and stir until dissolved. Simmer for 5 minutes. Allow to cool.
Spoon 6 x 10cm rounds of the meringue mixture onto a baking tray lined with non-stick baking paper. Swirl a little of the raspberry through each round. Reduce the oven temperature to 120°C (250°F) and bake for 40 minutes. Allow to cool completely in the closed oven.

 

Download Recipe

 


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