Ingredients
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4 egg whites, at room temperature
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215g (1 cup) caster sugar
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2 tablespoons custard powder, sifted
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300ml ctn double cream
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320g (1 cup) lemon curd or lemon butter
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Fresh raspberries, to serve
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Pure icing sugar, to dust
Method
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1Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.
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2Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.
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3Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.
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4Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.
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5Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.
Source: taste.com.au
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