Pavlova and Meringues
Eggs should be at room temperature.
Ensure that the bowl and beaters to be used are super clean and have no grease, oil or fat on them
as this will retard the beating and peak forming process.
It is a good idea to crack the eggs to be used one at a time over a small bowl to separate the egg
yolks and whites that way if a yolk does bread it will not end up in your main bowl of egg whites.
When making pavlova or meringues don’t tap the beaters on the side of the bowl when the beating
is complete as this will knock out precious air you have just spent time adding. Remove the beaters
from the hand mixer and tap them over the edge of your open palm to knock any remaining mix into
the bowl below.
Line baking trays with kitchen baking paper.
When they are cooked, remove the tray from the oven and use a very flat spatula to loosen the food
from the baking paper. Return the Pavlova or meringues to the oven and allow to stand overnight or
until the oven is cold for best results.
Think about using the remaining egg yolks to make homemade mayonnaise.
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