I know we were spoilt last week with the beautiful weather, but I’m sure it will be back again- maybe. I hope so anyway, on the strength of it all we toddled out and got a new BBQ. Obviously we then had to try it which leads on to one thing- alfresco eating.
I always think that summer puddings should be easy to prepare, not to heavy and a perfect way to end those outdoor get togethers. Enter my meringue it’s soft and mallow centre combined with a crisp outer shell is perfect for pavlovas and Eton mess alike. The only negative is the lack of oven use for anything else whilst it’s cooking and cooling. I mean it’s not really a negative- you could just make more meringues.
This pavlova is flavoured using the fabulous Sugar and Crumbs strawberry milkshake flavoured icing sugar. (This isn’t an ad- I just really love these, and they are free from nuts, dairy and gluten). It’s also pink, due to the request from the tiny human, i could not refuse.
- 4 egg whites
- 180g caster sugar
- 50g icing sugar ( mine was flavoured)
- 1tsp corn flour
- 1/2 tsp white wine vinegar
- Gel food colouring if needed
- Heat your oven to 120°c
- In your mixer use the balloon whisk and whist the whites until they start to form soft peaks.
- Gradually add the caster sugar 1 spoon at a time whilst the mixer is on a medium speed. Do not over beat
- Sift in the icing sugar and cornflour and fold into you egg whites gently.
- Add the food colouring and vinegar for a final beat with the mixer. If it’s ready the mixture will not fall out of the upturned bowl.
- You can pipe the meringue into rounds or make one large pavlova it’s up to you.
Now with the baking I find ovens are temperamental things. My new one is definitely hotter than my previous one. I put the meringue in at 120° and bake for about an hour ( it was longer in the old over) after this time turn the cooker off and leave the meringue to completely cool in the oven.
When cooled whip some cream and pile those berries high. Then enjoy your efforts sat outside ( dodging the bugs) at the BBQ.