Creamy Fruit Pavlovas

Updated at: Thu, 17 Aug 2023 11:36:26 GMT

Step 1

I always prep my bowl and whisks by spraying vinegar or lemon juice on them before I add the egg whites . Any little residue of fat will stop the egg whites whisking to stiff peaks . Use kitchen paper to dry them completely then add 4 large egg whites . Use the electric whisk on medium speed then whisk until frothy . Start adding the sugar slowly while whisking then beat to glossy stiff peaks . Next add lemon juice vanilla and corn starch and fold into the mixture . Use a piping bag with a star tip to pipe in a circle or spread with a spoon on a parchment lined baking tray . You should get 10 circles . Bake at 107 c 224 f for 75 minutes

Step 2

Take out the pavlovas and let them cool down. If you feel like they haven’t cooked enough turn off the oven and let them sit there 20 minutes then check on them and if they are easily removed from the parchment paper they are done . In a bowl mix cream vanilla and powder sugar and beat until fluff . You can put in a piping bag or just use a spoon to fill the crevasses one the meringue then slice kiwis and add strawberries for decoration

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