Ramai yang tanya iols macam mana nak buat pavlova, susah ke senang ke dan macam-macam lagi lah. So iols dah pun share kan resepi pavlova untuk rujukan semua. Untuk menyakin kan lagi uols yang baru nak test buat pavlova here the tips that may help you...
A basic meringue contains 55g (1/4 cup)
caster sugar for every 1 egg white. (The addition of cream of tartar and
vinegar helps create a soft marshmallow centre and a crisp crust.)
Begin by whisking the egg whites in a clean, dry bowl - any grease or
moisture will stop your eggs from aerating. Gradually add the sugar, 1
tablespoonful at a time, occasionally scraping down the side of the
bowl. Once all the sugar is added, whisk for a further 2-3 minutes or
until the mixture is thick and glossy. Undissolved sugar causes
"weeping" (when moisture forms on the meringue) so if the mixture is
grainy, continue whisking.
Line a baking tray
with non-stick baking paper. Draw a disc on the paper and spoon the
mixture onto the disc. Use a palette knife to draw the meringue mixture
upwards around the edge to create furrows. This will help support the
sides of your pavlova, and prevent it from cracking too much and
After baking the meringue according
to your recipe, turn the oven off. Leave the meringue in the oven, with
door ajar, for up to 6 hours to cool completely. If you remove the
meringue when it's still warm it will cool too quickly, and may crack
Australian Good Taste - December 2007 ,
Good Luck & Selamat Mencuba uols...