From family BBQs on a warm summer’s night to a last minute catch-up with friends, the mighty meringue is always there for you!
Whether it’s a pavlova with cream and fruit, or a rich lemon meringue pie, this is a recipe to have up your sleeve to make your guests happy.
Fig and pomegranate pavlova.
How to make the perfect meringue
Step 1: Separate room temperature eggs into a dry and clean bowl. Make sure the egg yolk doesn’t go in the bowl too.
Step 2: Whisk the egg whites on high speed until soft peaks form. Add the sugar while mixing.
Step 4: Whisk until you have a glossy mixture, the sugar is dissolved and stiff peaks have formed.
Add this mixture to your favourite meringue-topped desserts, or to make pavlova, just fold in cornflower and white vinegar. Bake at a low temperatire until slightly golden.
Serve with your favourite fruits, cream or even a fruit compote!
Tips and tricks
Check that your bowl is completely dry and clean so the egg whites will form light and airy peaks.
The trick to making a good pavlova is to ensure that the sugar is dissolved, otherwise it will weep. To check, rub a little meringue mixture between your fingers, it should feel smooth, not gritty, otherwise continue whisking.
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