Can’t think of what to do with extra egg whites you had from baking? Here’s an alternative recipe desserts you will love! “Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.” – wiki
Light Pavlova (Meringue)
- 5 egg whites
- 2/3 cups caster sugar
- 1/2 cup confectioners sugar
- 1 cup fresh sliced strawberries
- 1 cup fresh slice kiwis
- 1 cup fresh slice mango
- vanilla pudding
- plain yogurt
- Drizzle of maple syrup
Note: You can choose any fresh fruit you wish to serve with your pavlova.
- Prepare oven and preheat to 300 degrees F (150C)
- Trace and cut around a plate on parchment paper a minimum size of 8” circle.
- Cut out and place this parchment paper onto a baking sheet.
- Beat the egg whites by using an electric hand mixer, until foamy and thick. This will take about 3 minutes.
- Add in half of the caster sugar and beat until incorporated.
- Add the 2nd half of sugar, beat on high for another 2 to 3 minutes until the mixture forms firm, hard peaks. Thrashing the bowl wont make any movements from your meringue.
- Spread the meringue onto the circle parchment paper using spatula and form a nice uniform mound.
- Use a fine-mesh strainer or a sifter and shake the confectioners sugar over the meringue.
- Place the baking pan on the center rack of the oven and bake for 30 minutes
- Reduce the temperature to 250 Bake another 35 minutes, until slightly golden.
- Turn off the oven, leave the meringue to dry out overnight. DO NOT OPEN THE DOOR TO PEEK!
- Next day, serve with the fresh fruit. Pavlova should slice easily with a flat-edge knife.
- Leftover pavlova can be stored at room temperature loosely covered with parchment paper up to a week.