Alhamdulillah, we meet again. It has been a while I didn't write a thing or two for the blog. Yup, been super busy with the cookies and some madness situation that I have to handle patiently. The cookies business have been a great deal lately and for that I am so blessed and thankful for the sustenance. Syukur!
From making the cookies, there are lots of egg whites leftovers. After watching the Second Season of Masterchef Malaysia, I am so keen to make myself a beautiful and puffy pavlova! It looks simple to make and yes people, it is so simple to make it. On the first trial, I gained the recipe from the net and the taste, masyaAllah! Super sweet and seriously I cannot eat them. Luckily I have my office colleague to finished them off. Actually I made the first pavlova especially for Maisarah birthday! Sorry Mai, it was too sweet to consume and happy belated birthday!
This second trial came out perfect with some alteration to the previous recipe. A major alteration of course! Less sweet and the fruits was so tempting! These are the recipe and may you enjoy baking it.
This second trial came out perfect with some alteration to the previous recipe. A major alteration of course! Less sweet and the fruits was so tempting! These are the recipe and may you enjoy baking it.
PAVLOVA RECIPE
Ingredients
150g egg whitesMethods
150g castor sugar
1 teaspoon lemon juice
1 teaspoon vanilla essence
2 teaspoons of corn flour.
125ml non dairy whipped cream
75ml milk or any liquid will do
2 tablespoons of powdered sugar.
Fresh fruits.
- Pre-heat oven to 170˚C. Line a baking sheet with parchment paper. Draw a 8 inch circle on the parchment paper.
- In a large bowl, beat egg whites, vanilla, sugar, corn flour and lemon juice until stiff but not dry. Beat until thick and glossy. Do not over beat. Be absolutely sure not a particle of grease or egg yolk gets into.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly.
- Put your meringue into the oven and decrease the temperature to 100-120˚C. Bake for 1 hour and let the meringue rest a little bit in the oven (open the door a little bit). Cool on a wire rack.
- In a small bowl beat cream, milk and powdered sugar until stiff peaks form; set aside. Remove the parchment paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with fresh fruits as what you desires ( I recommend sweet sour fruits such as berries, mango, kiwi, passion fruits to balance the sweetness of the meringue).
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| Pardon my falling apricot :) |
