Tuesday 3 September 2013

"By George, I think she's got it!"

My third meringue - ever!  Fresh eggs, whisking until the egg whites are able to withstand being upside down over your head, baking parchment, really low heat (Gas mark half), baking for an hour and then turning off the oven and leaving it in overnight.  Following these guidelines, I managed to create a second successful pavlova as a 'welcome to the team' celebration for a colleague at work.
The meringue was crispy on the outside and chewy in the middle and again, I added a spoon of natural yogurt to the double cream (which made the cream so much healthier - well, I think it did!).  The raspberries were from a supermarket as mine hadn't produced enough, although the four I picked that morning were added to the top (slightly bigger and a bit darker in colour, if you'd like to play the fascinating game of 'hunt the home-grown raspberries').  The pavlova was very well received , so yes, in the words of Professor Higgins, "by George, I think she's got it!"

Addition:

Here's the recipe I used:
Serves 6
Ingredients:
3 large fresh egg whites
6 oz/175g caster sugar
Topping:
Small pot whipping or double cream (the recipe says 10 fl oz/275ml), whipped
Fruits of your choice
a little icing sugar to dust the top

Pre-heat the oven to Gas 2/300 degrees F, 150 degrees C.
Lightly oil a baking sheet and line with baking parchment (silicone paper)
1. Place the egg whites in a large clean bowl and have the sugar measured out ready.  Whisk the egg whites until they form peaks and you can turn the bowl upside down without them sliding out. (This is the secret to success I think!) However, it is important not to over whisk the egg whites as they may start to collapse.
2.  Whisk in the sugar, a tablespoon at a time.  The meringue should look shiny at this stage.  Spoon the meringue using a metal tablespoon onto the baking sheet, forming an 8 inch/20 cm diameter circle.  (This is where I added some piping around the edge, just to raise the edge up). You can spoon extra blobs around the edge or make the centre slightly lower than the edge.  Turn down the oven to Gas 1/275 degrees F/140 degrees C and leave to cook for one hour.  (I had to turn my oven down to gas mark a half - my oven is old and has no fan assisting or anything! I also needed to put the meringue on the bottom shelf.)
3.  Turn the heat right off but leave the pavlova inside the oven until completely cold.  It can be left in the turned off oven overnight so that it dries out completely.
4.  To serve, lift the meringue from the baking sheet and place it on a serving dish.  Just before serving, spread the cream on the top and arrange the fruit on top of the cream.  Sprinkle some icing sugar on the top if required.  Enjoy!

If it doesn't work quite as you hope the first time, I can recommend Eton Mess (crumbled up meringue, cream and fruit).  That's what I did with my first attempt!

16 comments:

  1. Wow, Ellie, that looks really fantastic! I spotted at least three of your home grown raspberries - I've just picked three of my own, just waiting for another three or four to ripen so we can actually have a serving to eat!
    Please can I come and join your team :-)

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    1. Dear Joy
      Thank you. Well done in the 'hunt the home-grown raspberries' game - sadly, no prize though! I am enjoying picking and eating my raspberries, but they are coming in dribs and drabs, so getting enough for a serving is proving difficult. Eating them as they are picked is easy though! Word is spreading about our team at work - I enjoy baking and have so far taken blueberry cakes, various birthday cakes, butterfly cakes, scones, cream and jam and now pavlova! I call it 'team morale building'!
      Best wishes
      Ellie

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  2. What a gorgeous pavlova and what a wonderful way to welcome a colleague to your team! Love the fluted peaks you've achieved around the edge - looks (almost!) too good to eat! E x

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    1. Dear E
      Thank you. The fluted peaks were made using a big piping nozzle. It was delicious, but sadly (or should that be happily because we all enjoyed it), it didn't last long.
      Best wishes
      Ellie

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  3. By George, it certainly looks as though she has! I'm drooling here!!

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    1. Dear Annie
      Thank you. I am so pleased that I seem to have got to grips with meringue (which has always scared me in the past - too much to go wrong). Mind you, I haven't yet attempted little meringues piped on a baking sheet...no, don't think I can cope with that thought! I'll stick with pavlovas for now.
      Best wishes
      Ellie

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  4. Wow, that is a pavlova! I like the way you piped the edges, it adds a really nice "fancy" touch to it all. x

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    1. Dear Gillian
      Thank you. I think the little bit of piping added to the look of it, so was pleased I'd done it.
      Best wishes
      Ellie

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  5. Oh yum would love this recipe

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  6. Dear Sharon
    Hello, welcome and thank you. I'll post the recipe (it's from Delia Smith) as soon as I can.
    Best wishes
    Ellie

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  7. Well done, I knew you would do it!

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    1. Dear Toffeeapple
      Thank you. I was really delighted that I could repeat the success!
      Best wishes
      Ellie

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  8. Hi Ellie! Congratulations on a successful pavlova - that's no mean feat! I'm going to try the overnight technique, sounds like it's pretty foolproof (though I'd end up eating it for breakfast...). Mixed berry pavlova is my eldest daughter's favourite, and she actually requested it for her birthday last year, pavlova topped with candles! Chrissie x

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    1. Dear Chrissie
      Thank you. I was so pleased when I found I could make a pavlova more than once! Although there are only a few ingredients, there's a lot that can go wrong! I bet your daughter loved her pavlova birthday celebration.
      Best wishes
      Ellie

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  9. Looks divine Ellie! I have never made one meringue let alone 3. I dont know why, I tend to cheat and buy them ready made!

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    1. Dear Anne
      Thank you. The thing about a home made meringue is that it has a crunchy and crispy outer and then a slightly chewy inside - in my experience, shop ones tend to be crispy all the way through. Of course, it is completely a matter of personal taste and also down to whether there is time or inclination to bake one! I have to psyche myself up to make one, but the end result is worth all the work.
      Best wishes
      Ellie

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