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
- 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.
Add first 5 ingredients, whisk for 6 minutes add boiling water and continue to whisk for further 6 minutes.
Meringue should be glossy, light, fluffy and hold stiff peaks.
Place heaped meringue onto lined baking tray and shape.
Using pallet knife draw if from the base to the top to add a nice design and structure to the pav.
Ready for the oven, bake at 200 degrees for 2 minutes then drop to 100 degrees for a further 1 /12 hours.
My finished pavlova has a few cracks on the top but i can hide that with cream all and all not bad.
Side view slight crack but I like that you know its home made perfect in-perfection.
Top with whipped cream and boysenberry compote.
Crisp outside and marsh marshmallow center the perfect homemade meringue.
It’s that time of the year again when the sun shines and we create new memories. Christmas is just a few weeks away and why not make this perfect summer pav to empress the family!
Looks and tastes great plus it’s a great way to use up left over eggs!
150gm egg whites, room temp (4-5 eggs)
1 cup caster sugar
2 tsp white vinegar
2 tbsp corn flour
250ml cream, whipped
1 mango, diced
250gm Strawberries, sliced
1/3 c Passionfruit pulp
- Pre-heat oven to 150 degrees.
- In clean bowl whisk egg whites to soft peaks. Gradually add sugar, whisking well until mixture is glossy and stiff. (hold peaks when whisk removed)
- Add vinegar and sifted cornflour, whisk until just combined.
- Line baking tray with baking paper, draw a large circle as a guide if needed i like mine more rustic.
- Spoon meringue mix into the centre of the circle piling it high then pushing out towards the edges to make a rough circle. Don’t make it to skinny though!!
- Drop oven temp to 120 degrees and bake for 1 hour and 20 minutes, Do Not open the door during the cooking process. Turn of oven and leave pav to cool inside it.
- Once cool wither store in an airtight container for 1-4 days or decorate like seen below.
Great for making a couple days ahead of christmas to reduce stress on the day!
Seperate 5 room temp eggs. Cover yolks with clingfilm and refridgerate.
Whisk egg whites to soft peaks.
Gradually whisk in sugar.
Whisk until glossu and firm peaks have formed.
Add vinegar and sifted cornflour. Whisk to combine.
Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.
Shape meringue into a rough circle.
Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.