Liz McClarnon's harvest pavalova recipe – a delicious recipe with Egg whites, Salt, flour, sugar, White vinegar, Whipping cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 140 degrees C (275 degrees F).
2
Line a large cookie sheet with parchment paper.
3
In an electric mixer, beat egg whites and salt until soft peaks form.
4
Gradually add sugar, 2 tbsp at a time, beating well after each addition.
5
Add vinegar and cornflour and beat the mixture until thick, glossy and stiff enough so that the hand whisk can stand up in it.
6
Mound the meringue onto a cook sheet into an 8-inch circle.
7
Bake for 1 1/4 hours - the meringue mixture should be cream-coloured and crisp - bake for another 15 minutes if the outside is still sticky.
8
Cool and remove from paper onto a serving plate.
9
In a large bowl, beat whipping cream until still peaks form.
10
Cover meringue with cream and decorate with fruit.
1745
kcal
Calories
154
g
Fat
70
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Egg whites, 1 pinch Salt, 1 tsp Corn flour, 225 g (7.9oz) Granulated sugar, and more.
Yes, Liz McClarnon's harvest pavalova recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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