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Pavlova (Baked Meringue Cake)
Pavlova (Baked Meringue Cake)

Before you jump to Pavlova (Baked Meringue Cake) recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

Enjoying healthy foods tends to make all the difference in the way we feel. When we eat more healthy foods and less of the unhealthy ones we usually feel much better. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s difficult to find wholesome foods for something to eat between meals. You can spend hours at the food market searching for the perfect snack foods to allow you to feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

Certain foods made from whole grains are great for a easy snack. A slice of whole wheat toast, as an example is a great snack in the early morning. When you have to have a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than refined grains present in white bread.

A large assortment of quick health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to pavlova (baked meringue cake) recipe. You can cook pavlova (baked meringue cake) using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Pavlova (Baked Meringue Cake):
  1. Take 3 Egg whites
  2. Use 90 grams Granulated sugar
  3. Prepare 90 grams Powdered sugar
  4. Take 12 grams Cornstarch
  5. Prepare 200 ml Heavy cream
  6. Use Sugar
  7. Prepare 1 dash Vanilla extract
  8. Use Fruits of your choice
Steps to make Pavlova (Baked Meringue Cake):
  1. Line a baking sheet with parchment paper. Combine the powdered sugar and the cornstarch.
  2. Add the granulated sugar to the egg whites.
  3. Mix the egg whites as if cutting through them.
  4. Whisk at a high speed with an electric hand mixer to make stiff foam. Bring out the sticky texture of the egg whites by beating for about 10 minutes.
  5. Sift in the combined powder from Step 1 in 3 batches. Mix roughly with a rubber spatula after adding the powder each time. To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing.
  6. Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall. Keep rotating the bowl during this step.
  7. Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle).
  8. Attach a star shaped nozzle and make a wall by piping dots at the edge. If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon).
  9. If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry. It makes the result look better. To let dry quickly, I recommend you to put it in front of a heater.
  10. Pipe the extra meringue into small circles and bake with the meringue base. It is good for a small snack. Crushed almonds or walnuts are good to mix with meringue for a delicious flavor.
  11. Bake at 120 ℃ for 30 to 40 minutes. Turn around the baking sheet every 10 minutes while baking. When baked, let cool for a while, then place on a rack and let cool again.
  12. If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat. (You can leave it overnight if you bake at night.)
  13. Add the sugar and the vanilla extract to the heavy cream and whip. Pipe the whipped cream on the meringue base, and decorate the fruits. It's done.
  14. The small meringues are crispy and tasty. The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked.

Pavlova is a show-stopping meringue dessert and it's easier than you think. It is made of egg whites, sugar, corn starch, lemon juice, and vanilla extract. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries. Pavlova meringues are different to regular meringues as they have a crisp crust and a soft interior.

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