Crunchy on the outside, soft inside, its delicate flavor makes it a perfect dessert for special occasions. Meringue always seemed to me a bit tricky to make but after my first attempt I realized it was actually super easy and also very versatile as you can top it with all kind of fruits. During the warmer days of May/June, I load it with soft whipped cream, fresh berries from the garden and a drizzle of strawberry syrup. I usually use 6 egg whites for the meringue to either make one big fat pavlova or 2 small ones.
To make the Meringue:
6 egg Whites
1 Pinch of sea salt
To make the Whipped cream:
600ml Double Cream
1 Pack vanilla sugar (8gr)
2 Tablespoon sugar
+ About 400/500gr Fresh berries
- Preheat oven to 120°c
- Beat egg whites and the pinch of salt with an electric whisker until a soft foam forms. Slowly add the sugar. Whisk until stiff peaks form and the meringue stays in the bowl when turned upside down.
- Line a baking tray with baking paper and spread the meringue in a thick disk (or 2 small ones).
- Make a slight hollow in the center with a spoon.
- Bake for 1h-1h10 and then let cool in the oven with the door half open
- Right before assembling, beat the cream with the sugar and vanilla until it reaches a thick chantilly consistency. Be careful not to overbeat it!
- Spoon the whipped cream on the pavlova, cover with the berries and drizzle some strawberry syrup (or chocolate tastes great too) on top.