French meringue recipe for pavlova dessert cake
PREPARATION
Meringue drying 2-4 hours, assembling 30 minutes
PORTIONS
6 servings
COMPLEXITY
easily
French meringue is made of egg whites whipped with sugar. When we whip egg whites they are saturated with air. The longer we whip the, the smaller air bubbles become.
When we add sugar it dissolves with the help of egg whites moisture. It surrounds air bubbles in the meringue and stabilizes them.
This type of meringue is used for mini-meringues, meringue roll, Pavlova desserts, or as a base for sponge cake.
Ingredients
- 150 gr egg whites
- 180 gr fine sugar (you can take 90 gr of sugar and 90 gr of powdered sugar; add sugar first, then powdered one)
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Meringue preparation method
For the French meringue, I use egg whites at room temperature. Sugar melts faster in warm proteins, and protein chains hold air better.
Place the egg whites in a bowl or a mixer bowl, add a pinch of salt and start whipping until all the egg whites turn into foam. It is an obligatory condition.
Increase the speed of the mixer and start adding granulated sugar in very small portions.
The meringue should be stable, shiny, without grains of sugar, and when the bowl is turned over, it should not move at all.
The acid helps to stabilize the protein, so almost at the end of whipping you can add 1 tsp. of lemon juice.
Bake or, saying more precisely, dry the meringue at 90-100°C. It is possible to dry it at a temperature of 80°C too, so that the meringue remains white, although it may take more time to dry. I need 2-4 hours’ dry for a cake.
When the meringue is already dry, it is best to open the oven door and let it cool down gradually.
Strawberry-rhubarb filling for pavlova
- 1 stem of rhubarb (clean and cut)
- 200 gr strawberries
- 60 gr sugar
- 2 tsp corn starch
Place strawberries and rhubarb in a saucepan, cover with sugar, leave for 15 minutes to release juice.
Put it on the stove and bring to a boil, boil for 5 minutes and pour 2 tsp. of cornstarch that is dissolved in two tablespoons of water.
Cook, stirring constantly until it thickens.
Pour into a bowl and cover with food film in contact, cool.
Cream for pavlova cake
- 250 gr mascarpone
- 100 gr cream 33% fat
- 50 gr sugar
