I love meringue. There’s just something so tantalising about a crisp outer layer and a chewy, soft centre.
Meringues have a reputation for being divas. But are they really? Some recipes for meringue leave you scratching your head in bewilderment at the weird and wonderful added ingredients, and often the baking instructions are just as confusing.
Now, I am no trained chef. Not at all. I am not a scientist, either.
I am just little old me in my kitchen trying to make life as easy for myself as possible, and there’s something about lowering temperatures half way through baking that just seems too complicated. I know, I am a simple soul, have pity on me.
So, on the hunt for a meringue which was plain and simple with no airy-fairy, unnecessary palaver, I stumbled across this Pavlova featured in the Sainsbury’s magazine.
Can we say “halle-blinkin’-looo-ja moment”?
This was without doubt the prettiest, easiest and most delicious meringue I’ve ever made (if not eaten. Yes, my friends, it was that good).
I wanted to make a Pavlova to use up some Blackberry Curd and it turned out so well. The sharp contrast between the very sweet meringue and tart curd, not to mention the sumptuous whipped cream was divine.
This was a large dessert and will easily feed 8-10 mouths. Our small family of 4 just had
double triple helpings!
- 4 large egg whites
- 225g (1 cup) sugar
- 1 teaspoon corn-flour
- 1 teaspoon white wine vinegar
- Please see here
- 250-500ml (1-2 cups) whipping cream (use as much or as little as you like)
- Fresh blackberries
~ Pre-heat the oven to 140ºC (285ºF). Line a large baking tray with baking paper and draw a circle of around 22cm (I used a large plate).
~ In a large bowl, whisk the eggs until they form stiff peaks. Gradually add the sugar, followed by the corn-flour and white wine vinegar.
~ Pour the mixture onto your prepared tray smoothing the meringue so there is an even thickness. Carefully push the middle out towards the edges so you are left with a crater effect with the sides higher than the middle (it doesn't need to be too deep but if it is too shallow, the curd will overflow when added later).
~ Bake for one hour then turn off the oven leaving the meringue inside until it is completely cold. I left mine in overnight and I recommend doing that if you have the time.
~ When ready to serve, fill with the blackberry curd and top with whipped cream and any other garnish you like (I used a couple of fresh blackberries and flowers). Cut into slices and serve! Enjoy!