Recipes - Lemon Myrtle Pavlova
- Serves:
- 8-10
- Prep Time:
- 15-20 minutes
- Cooking Time:
- I hour, 10 minutes plus cooling time
- Contains:
- Lemon Myrtle
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Ingredients
- 2
- egg whites
- 1 1/2 cups
- caster sugar
- 1 teaspoon
- vanilla
- 1 teaspoon
- vinegar
- 1 teaspoon
- cornflour
- 4 tablespoons
- boiling water
Method
Mix all ingredients in a large bowl adding the boiling water last.
Beat until very think - if you hold the bowl upside down it will not move. This will take approx 10 minutes. Spread onto a baking paper on a baking sheet. To make individual pavlovas place approximately a third of the mixture in a piping bag. Spread the remaining mixture in cirles on baking paper on a baking tray. Pipe a single cirle of merangue on the top of each circle near the edge.
Bake for 10 minutes at 150C reduce heat to 120C for 1 hour and leave in the oven to cool. Store in a airtight container before spreading with toppings.
Lemon Myrtle Flavoured Cream
Add 10g (1tablespoon) Footeside Farm Lemon Myrtle to about 300ml of cream, whip until firm. It is a good idea to make this cream before you make the pavlova so the flavour infuses into the cream. Add sugar if desired.
Top with seasonal fruit or your favourite toppings.