With an abundance of eggs coming from our girls everyday I really needed to use them up. I got the idea in my head that Pavlova was on the cards. I was so excited I had not made a pav since Christmas. Sadly my sugar jar was empty! I nearly cried! Only type of sugar I had was icing sugar or confectioners sugar so it was either going to work or fail drastically. Here’s how the icing sugar pav turned out.
The Icing Sugar Pavlova
With a crisp and crunchy outer shell and a marshmallow center topped with vanilla cream and slightly tart boysenberries this pav went down a treat.
- 6 egg whites
- 2 3/4 cup icing sugar, sifted
- 1 tbsp cornflour, sifted
- 1 tbsp white vinegar
- 1/2 tsp vanilla bean paste
- 2 tbsp boiling water
- 1 cup frozen boysenberries
- 1/4 cup water
- 1/2 cup icing sugar
- Whipped cream to serve
- Preheat oven to 200 degrees.
- In a stand mixer with whisk attachment, add the first 5 ingredients and whisk for 12 minutes until glossy, light and hard peaks are reached, see picture below.
- Line baking tray with baking paper and, scrap out egg mix trying to keep it all in the center piled up this makes it easier to shape into a circle.
- Using a rubber scraper or pallet knife move it side to side pushing the meringue out evenly in a circle shape, to shape the sides drag your pallet knife up from base to top, like in the picture below.
- Bake at 200 degrees for 2 minutes then drop 100 degrees for 1 1/2 hours.
- In medium size pot add boysenberries, water and icing sugar, bring to the boil and then simmer until thicken slightly.
- Turn oven off and leave meringue to cool inside, once cooler open the oven door slightly. Allow to cool and set aside.
- Once cool top with whipped cream and boysenberry compote.