Christmas tree pavlova
SERVES 10-12 PREP + COOK TIME 3 HOURS ( COOLING TIME)
1 Preheat the oven to 160°C (140°C fan-forced).
2 Grease 3 large oven trays. Draw 7 circles on 3 sheets of baking paper; 1 x 20cm, 1 x 18cm, 1 x 15cm, 1 x 12cm, 1 x 10cm, 1 x 7.5cm, 1 x 4cm diameter, flip the paper so the outline is on the underside and place on oven trays. Spray paper with oil spray and with a very fine sieve lightly dust with cornflour.
3 Place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tablespoon of sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 6 minutes or until the mixture is thick and glossy and sugar has dissolved.
4 Mix the cornflour and vinegar together in a small cup. Add to the meringue and whisk on low speed for 2 minutes until incorporated.
5 Reserve ¾ cup of meringue. Divide remaining meringue evenly between the circles. Using a palette knife, smooth the sides and the top, using the drawn circles as a guide.
6 Place reserved meringue in a piping bag fitted with an 8mm star nozzle and pipe stars onto the trays.
7 Place meringues in the oven. Immediately reduce oven to 140°C (120°C fan-forced). Bake for 2 hours, or until dry to the touch. Turn off the oven and let cool in the oven for 3 hours, or until cooled completely.
Esta historia es de la edición Christmas 2023 de The Australian Women's Weekly.
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Esta historia es de la edición Christmas 2023 de The Australian Women's Weekly.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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