Donna Hay says making meringue is one of her all-time favourite things to do in the kitchen. Her top tip: “Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.” Get more tips in the below article.
Summer is pavlova season. But there's no need to fear a mixture that splits before it’s even in the oven, weepy meringue or a cracked shell. Donna's here to help you achieve the ultimate pavlova.
- 1 quantity no-fail meringue mixture
- 1½ cups (375 ml) single (pouring) cream
- raspberries, passionfruit pulp and sliced peaches, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 2 hours or overnight
- Preheat oven to 150°C (300°F). Using a pencil, draw a 20 cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+. Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven++.
- Place the cream in the bowl of an electric mixer and whisk until soft peaks form. Place the pavlova on a cake stand or plate and top with the cream, raspberries, passionfruit and peach to serve.
+ Turn the baking paper so it’s pencil-side down on the tray – no marks will transfer onto the meringue.
++ Allow the meringue to cool gradually in the oven with the door closed – preferably overnight.