Meringue Pavlova, recipe and detailed description of preparation

Pavlova Meringue – the best pastry among all meringues. It’s meringue on top of meringue ;). Crisp on the outside and creamy on the inside – tender and delicious. Pavlova Meringue perfectly, harmoniously combined with any seasonal fruits and berries.

Meringue Pavlova recipe very simple, and it is prepared quite simply. There is no need to worry that such a massive meringue will crack, because this is the highlight of Pavlova. Real meringue pavlova should crack, because the cracks give it charm, a special charm.

Pavlova Meringue does not require many ingredients – egg whites, sugar, a little starch, a pinch of salt and a little lemon juice.

The secret of deliciousness Pavlova Meringue, as with all meringues, in well-beaten egg whites, as well as in the correct selection of baking time and temperature. Today we will help you choose the best option for baking.

Besides everything, Pavlova Meringue is a great way to use proteins that remain after baking muffins (pampukhs, pies, strips, curls. ).

Good to bake Pavlova Meringue the day before, and lay out the cream and fruit an hour before serving, so that the meringue does not gain excess moisture from the cream and remains crispy.

We highly recommend using ours proven meringue Pavlova recipe!

Pavlova meringue – ingredients

• Squirrels 6 pieces.
• Salt – a pinch.
• Sugar – 300 g.
• Starch – 1 tsp.
• Lemon juice – 1 tsp.

• For the cream:
• Cream (from 30%) – 500 ml.
• Mascarpone – 250
• Powdered sugar – 2 tbsp.
• Favorite seasonal fruits.
• Mint for decoration (optional).

Meringue Pavlova – recipe

Whites for meringue should be at room temperature.

Rosіgrіvaєmo oven to 180 degrees.

Beat the egg whites with a pinch of salt to a stable foam, add sugar one spoon at a time, beating well each time until the sugar is completely dissolved. At the end of the whipping, add lemon juice, briefly whip again, add starch, mix gently.

We cover the form with parchment on which a circle is drawn (with a diameter of no more than 23 cm). Form with smooth movements, quickly, meringue does not like long formation.

We put the meringue in the oven, close the door and immediately reduce the temperature to 150 degrees, bake (top-bottom function) for about 90 minutes. We leave the Pavlova meringue in a closed oven for 1 hour. We open the oven door, leave the meringue to cool completely.

*** By the end of baking, the bottom of the meringue should be completely dry (not sticky, without moisture). If the bottom is still a little sticky, add another 10-15 minutes.

***If the meringue browns too much, reduce the temperature.

Place the cooled meringue on a plate. We begin to deal with the cream.

***If you will prepare the cream the next day, the meringue should be stored in a hermetically sealed package in the refrigerator.

Cream

Mix mascarpone with powdered sugar.

Beat the well-chilled cream until fluffy, add mascarpone with powdered sugar one spoon at a time.

Spread the finished cream on the meringue, decorate the top with fresh fruit and mint.