Ingredients
- 4-6 egg whites
- 200 gcastor sugar
- 1 tsp vanilla extract, (optional)
- 1 tblsp cornflour
- 40 g Granulated sugar
- 1 tsp lemon juice
Flavor difference
- I teaspoon Rose Water, Replace vanilla
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 150°C. Line baking tray with baking paper.
Mix cornflour and granulated sugar together in small bowl and set aside.
Ensure TM bowl completely clean and dry. Do self clean with hot water and vinegar if necessary and dry thoroughly.
Insert butterfly into TM bowl and leave MC off. Place egg whites into bowl and whisk for 3 - 5 minutes at 50 ° C at Speed 3until egg whites stiff.
Over next 3 minutes at 50 °C on Speed 3 add castor sugar 1 tblsp at a time through hole in lid. Add lemon juice, and add vanilla if desired
Using same method, add cornflour and sugar mixture to incorporate.
Using silicon spatula scrape all of mixture onto baking tray to required diameter, piling high or spreading wide as desired. Bake for 15minutes at 150°C then reduce to 120°C for 40minutes. Allow to cool slowly in the oven with door propped slightly open (use wooden spoon)
Add your favorite toppings!
Pavlova is usually served with softly whipped cream and fresh fruit. (For a lower fat dessert, instead of whipped cream, try serving the Pavlova with a sorbet or fruit sauce and fresh fruit. Place whipped cream and fruit on the meringue shortly before serving as the meringue will immediately start to soften and break down from the moisture of the cream and fruit.
Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.
Tip
Replace the vanilla with rose water for a flavor change. For individual pavlovas pipe onto the baking paper in 2inch circles. Bake at 150 for ten minutes, reduce heat to 120 and bake for 20 minutes. Switch off oven and allow to cool completely without opening oven door.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just put mine in the oven and it looks perfect!
I have tried 4 different pavlova recipes and all have failed- I just can't get any volume into the egg whites & even if I do as soon as I add the sugar the mixture goes runny! I have been making successful pavlovas for many years with my trusty mixmaster so it looks like I'll be unpacking it again. I am so disappointed as I thought I could get rid of all my old appliances.
Beating for an extra 3 mins is such an excellent tip. I would've thrown the mixture out and started again. Thank you!
The first time I made this it didn't work. I think the cooking time wasn't sufficient for 6 extra large eggs and the shell didn't harden. This time I used 5 eggs and it turned out perfectly.
I used the tip to mix for an extra three minutes and let the pavlova cool in the oven.
I have never made a pav before so I followed this recipe exactly. It worked fantastically. I am planning to make it again for Christmas.
Hi I have just made your Pav for Australia Day today and I used brown sugar instead of white - It looks great!! (Only because I realised I didn't have any white or castor pre made!!)
Nicole Johnstone - Thermogeek
I am SO happy with this recipe!
I followed the recipe exactly (using basic white sugar as the granulated sugar) with great results! I hate vinegar in pavs so this was perfect!
I did change the method a bit by beating on speed 3 for at least 3 minutes longer after all ingredients were in and without the heat. This gave it just the right amount of peaks!
I make a lot of pavs so know that this is a great recipe! Thanks!!