MERINGUE FOR PAVLOVA
1 egg white
250 ml castor sugar
10 ml vinegar
25 ml boiling water
5 ml baking power
5 ml vanilla essence
Preheat the oven to 160°C and cover the bottom of a baking tray with grease proof paper.
Place all the ingredients in a mixing bowl and whisk on low speed for a few seconds until the meringue mixture is very thick (about 10 min) a firm impression should be left with the whisk at this point.
Add a few drops of coloring if required.Spoon the mixture into a piping bag or icing tube fitted with a star nozzle. Pipe small bite size or rosettes onto the lined baking tray.
Sprinkle with 100’s and 1000’s and bake for at least 1 hour. Reduce temperature to 120°C when u put the meringues into the oven.
The meringues should not change color, reduce the temperature if necessary.
Bake until the meringues are thoroughly dry. Switch the oven off and leave to dry in the oven.
Place the meringues on a polystyrene tray and cover with cling wrap.
Recipe: Lorna Calder posted by May van der Merwe
Picture: May van der Merwe
