I have a feeling, all that he did it but me. Although I did have a variety of sweets with meringue, such as chocolate cake or dacquoise cake, but the world-famous Pavlov yet. Mainly because, I was afraid that the whipping cream into the cream on top of the meringue. So, in order to… because I do not know how to beat it. Serious. But when I went to Margarytki, She was prepared pavlova. When churning cream, I confessed, they do not know how to do it, because he always comes to me Butter… What she (I will not say, so as not amused) answered: 'Let's watch and learn:)’. I looked and I know:). ALWAYS did one move too much, I always thought, it's a little, even a minute… So now, when it seemed to me, it's still a few turns mixer – I stopped mixing and… She left!! My little success, and I hope, that it will not be a one-off:)
A meringue? I will be brief – I'm glad, that it took away from home, I would not be able to resist it, and probably could eat the whole! Jest przepyszna, chrupiąca na zewnątrz, lekka i rozpływająca się w ustach w środku. I recommend you very much, jeśli nie jedliście jeszcze, na pewno się w niej zakochacie:)
The provision is a jumble of several provisions of the meringue. And thank Margarytce, that taught me to whip cream:)
- 4 egg whites
- pinch of salt
- 200g caster sugar for baking
- 1 heaping teaspoon of potato starch (or potato flour)
- teaspoon of vinegar (I gave Apple)
Ingredients for the cream:
- 500ml very much chilled whipping cream (I used 30%, but 36% probably be killed even better)
- 3 tablespoons granulated sugar
Whip the cream and sugar together in a stiff cream.
- Any fruit, with me about 200g blueberries and some raspberries
Beat the whites with a pinch of salt to stiff, shiny foam. At the end of the whipping post batches (a spoonful) sugar, whisking constantly. Finally, add the vinegar, starch and mix together.
Lamina of the oven, baking parchment paper, odrysować circle with a diameter of 24cm and put on the mass of the protein.
Bake in oven at 180 ° C for 5 minutes, then reduce the temperature to 130 ° C and bake for 1,5 hours. The finished meringue in the oven, leave to cool, then remove the. For the cooled meringue put whipped cream and decorate with fruit (cream to put best just before serving, max. hour before).