Summer Recipes
Mini Pavlovas With Summer Berries
Serves 8.
Ingredients
For the meringue:
- 6 egg whites
- 350g (12oz) caster sugar
- 2 tsp cornflour
- 1 tsp vinegar
For the topping:
- 250ml (8fl oz) double cream
- 500g (1lb) strawberries, raspberries, blueberries, blackberries or a combination
Instructions
Preheat the oven to 180˚ C (350˚ F), Gas 4
Line two baking sheets with baking parchment. Draw four 10cm (4in) circles on each parchment sheet.
Place the eggs whites in a large bowl and whisk until soft peaks form. Gradually whisk in the sugar, 1tbsp at a time, whisking well after each addition. Whisk until the whites hold stiff peaks. Whisk in the cornflour and vinegar.
Divide the meringue mixture equally among the circles. Spread into rounds with a rubber spatula. Use the back of a spoon to hollow out a nest. Bake for 5 minutes. Turn down the oven to 120˚C (250˚F) Gas ½. Bake until crisp on the outside and gooey inside - 45 minutes.
Place on a wire rack to cool completely before peeling off the parchment paper.
Whip the cream until just stiff. Top the pavlovas with cream. Arrange the berries over the cream.
Serve chilled or at room temperature.
Cook's Tip
It is crucial that the bowl in which you heat the egg whites is completely grease-free or the egg whites will not stiffen. If in doubt, wipe with kitchen paper, dipping in vinegar before you begin. To achieve maximum volume, be sure that the egg whites are at room temperature before you beat them. A daring but effective way to check if the egg whites are sufficiently stiff is to hold the bowl upside down - the meringue should not fall out, but if concerned you can put another bowl underneath.
Taken from The Planet Organic Cookbook by Renée Elliott and Eric Treuillé, £9.99