True-blue pavlovas
Little Aussies will love making (and eating) these fair-dinkum desserts.
Preparation Time 20 - 140 minutes
Cooking Time 40 minutes
Makes 6
2 egg whites
100g (1/2 cup) caster sugar
5 drops blue food colouring
185ml (3/4 cup) thickened cream
1/2 tsp vanilla essence
1 x 150g punnet blueberries
Icing sugar, to dust
1. Preheat oven to 150°C. Line 2 baking trays with non-stick baking
paper. Use an electric beater to whisk the egg whites in a clean, dry bowl
until soft peaks form. Add the sugar, 1 tablespoon at a time, until combined
Whisk for 2-3 minutes or until sugar has dissolved and mixture is thick and
glossy, and a long ribbon forms when whisk is lifted. Add the food colouring
and use a bamboo skewer to swirl through the mixture.
2. Spoon mixture onto trays to form six 8cm-diameter meringues. Use the
back of a spoon to make an indent in each meringue. Bake, swapping trays
halfway through cooking, for 40 minutes or until crisp and sound hollow when
tapped on the base. Turn off oven. Leave meringues in oven, with door ajar,
for 2 hours to dry.
3. Use an electric beater to beat the cream and vanilla in a bowl until
soft peaks form. Top meringues with the cream mixture and blueberries. Dust
with icing sugar and serve immediately.
Prettypinkbutterfly
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