Following making the creme brulee, and the crumble custard tarts we had a copious amount of egg whites in the fridge. I decided that as we had a rather large, sweet smelling mango from the fruit and veg market nestling in the fridge that we’d make a caribbean style pavlova.
The recipe used for the pavlova base was a standard meringue recipe:
4 egg whites
225 golden caster sugar
1 teaspoon of cornflower
1 teaspoon of white wine vinegar
- Start by preheating your oven. Ours is fan assisted so preheated to 160°C (use 180°C if you have a standard oven).
- Whisk the egg whites in a clean bowl until the mixture forms shiny peaks that are quite stiff. Slowly add in a bit at a time the sugar beating constantly, until all the sugar is well mixed. Then add the cornflour and the white wine vinegar.
- Continue whisking for a good 5 minutes, until the mixture has gone firm enough that when tipped upside down you don’t get any drips.
Line a baking tray with baking parchment, and then spoon on the meringue. I used a palette knife to get the top smooth as a base for my fruit.
Bake in the oven, immediately turn down the heat to 100°C, and bake for 1 & 1/2 hours.
- Once finished, turn the oven off and leave the meringue in to gradually cool down