Hard to believe, but with all my baking experience I’ve never before baked a meringue ( what??!!).\u00a0 I’ve had a delicious raspberry Pavlova made by Alice in summer, absolutely loved it, but until last weekend I wasn’t tempted to make one.\u00a0 Until I cocked up a batch of lemon macaroons that I wanted to take to Louise and James’s.\u00a0 The batter was so overmixed and runny that I knew right away there would be no macaroons. But I still baked 2 giant ones, thinking- maybe a Pavlova-like kinda dessert of some sorts? The next day however I chucked those 2 giant macaroons, as I didn’t want to risk my reputation by experimenting on those 2 innocent souls and I baked 2 proper ones.\u00a0 Good tactical move, as on Saturday, after a nice chicken dinner we built a lemon Pavlova, layered with whipped cream, fresh raspberries and raspberry coulis. Pretty much the whole thing went on the spot.\u00a0 I liked it enough to look through more meringue recipes and I’ll be attempting\u00a0 a small dacquise this weekend. A bit of a higher shelf, but hey, it’s good to be ambitious.<\/p>\n
So, for 2 small meringue discs I used 3 egg whites, which kitchen aid whipped with 120 g of sugar, a tsp of yuzu juice, which I happened to have, 1 tsp of potato starch and a pinch of salt.Also, a tiny drop of yellow food colouring went in.\u00a0 Baked in 180 degrees for about 5 minutes and then reduced to 140 and baked for roughly 40 minutes, left to cool in the oven.<\/p>\n
Hopefully a start to more meringue baking.<\/p>","protected":false},"excerpt":{"rendered":"
Hard to believe, but with all my baking experience I’ve never before baked a meringue ( what??!!).\u00a0 I’ve had a delicious raspberry Pavlova made by Alice in summer, absolutely loved it, but until last weekend I wasn’t tempted to make one.\u00a0 Until I cocked up a batch of lemon macaroons that I wanted to take … Continue reading Lemon and raspberry pavlova<\/span>