Ingredients
- 4-6 egg whites
- 200 gcastor sugar
- 1 tsp vanilla extract, (optional)
- 1 tblsp cornflour
- 40 g Granulated sugar
- 1 tsp lemon juice
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, sprinkling slowly 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.
Describe the preparation steps of your recipe
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
This is my second attempt. My first attempt oven was way too hot.
I did again and added a few eggs and piled high. I am again turning oven down. Looks great. Pav luckily is a forgiving delicious.
Many thanks for all the tips, so helpful
MrsJ: Yes I wondered that too?
Have just made this recipe...so far so good! It's still in the oven. Did the vinegar wash of my TM31 just to make sure there was no residual grease.
I used 5 large eggs, vanilla bean paste and lemon juice, otherwise followed the recipe....and yes Butterfly is essential.
Never have had much luck with pavs before, and was fascinated to read this recipe which instructed '50 degrees...' sort of compares with 'warm the bowl' I remember my mother saying.
But I digress, it's nearly done. YUM! There goes the waist line!!!
Great recipe. Added ingredients more slowly and used common sense about consistency of mixture. Used brown sugar and white vinegar as alternate ingredients and whipped for a little longer. Lower temps for my oven - again you just use common sense. Yum-rama! Thank you!
I don't know what I did wrong but when finished I had a milkshake instead of fluffy merangue. HELP?????
Just beautifull, the recipe works at treat
I'm so excited at how well this turned out. Like others, I was nervous but couldn't be happier at the end result. I used Apple cider vinegar, 5 700g egg whites, followed the fan forced oven advice and also the comment about dusting the caster sugar into the bowl. beautifully crunchy outside and just gooey enough inside. Next time I won't pile the mixture so high so the fruit decorations don't roll off.
Deltab
Thank you so much for this recipe! It is perfect! I used caster sugar rather than granulated.
I was sceptical about making a pav in thermi, but I shouldn't have been, it was delicious and impressive
Awww that's a real pain. I've misplaced mine