Meringue Pavlova

4.21 avg. rating (84% score) - 40 votes

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:)

v

Meringue ingredients:

  • 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.

Additionally:

  • 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).

Beza Pavlova | Meringue Pavlova

Beza Pavlova | Meringue Pavlova

Beza Pavlova | Meringue Pavlova

Enjoy!

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23 comments
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abi
abi
3 years ago

I have a question what to do meringue does not dissolve under the influence of the cream because I was so out of Pavlov meringue did not

Beata
Beata
3 years ago

Half meringues disappeared in mysterious circumstances, So for me the problem whipping cream itself came out perfect meringue rozwiązał😃 , I recommend !

Monika
Monika
4 years ago

And my question is this – five in temperature 180 degrees but how to set the oven? Up and down? only down? Hot air? I hope, I get an answer from 🙂

ania
ania
5 years ago

można zamiast octu winnego, albo jabłkowego dać zwykły? albo zastąpić czymś innym?

Aleksandra
Aleksandra
5 years ago

Brilliant recipe !

Aleksandra
Aleksandra
5 years ago

Brilliant recipe ! Piękna i pyszna beza !

But
But
7 years ago

Do protein meringue must be cold or at room temperature?
Regards,
Agnieszka

Eva Capri
7 years ago

the dignified and classy, great !

WilMa
WilMa
7 years ago

I did a few times. It's actually a simple, but impressive dessert, and by a variety of fruits can be different each time. Work well for these acidic, to balance the sweet taste. I add vinegar instead of lemon juice. Meringue beautiful in pictures!

Restaurant Home
7 years ago

In Asia you as usual deliciously sweet greet 🙂

wedelka
7 years ago

Perfect in every way 🙂

Margarytka
7 years ago

Divine… so as you, meringue but I do not know how to resist 🙂
There you go, both of which we met some knowledge wyniosłyśmy – You found out, you have to stop when the whip cream, when you think “a little more”, and I learned to beat the mascarpone to the company with fondant 🙂

karmel-itka
7 years ago

she beautiful! Oh dear, I have not eaten for centuries Pavlov!

Majana
7 years ago

Oh, Asiu, with you all looks so perfect!
Gracious meringue, blends beautifully with the fruit.
Regards:)

Kasia, słodkiefantazje

Asiu, beautiful debut! I am in total 🙂 also I did not have the same Pavlov, indeed other meringue pies, beige tops so, but not specifically Pavlov. 🙂 for some time in August probably also tempt, but some guests might like to napatoczą, because I myself do not like for meringue, and of my family members just like her Sara, a whole do not consume. 😀 best wishes!

iza
7 years ago

I love this dessert