Happy Australia Day! Master the art of these delicate pavlovas and whip up heavenly, airy desserts like a pro - its surprisingly simple.
The ingredient of Lemon Marshmallow Pavlovas With Blueberries
- 5 eggwhites
- 1 4 teaspoon cream of tartar
- 1 3 4 cups 385g caster sugar
- 1 teaspoon white vinegar
- 2 tablespoons cornflour
- zest and juice of 1 2 lemon
- 2 x 150g punnets blueberries
- 300ml thickened cream firmly whipped
- shredded lemon rind to serve
The Instruction of lemon marshmallow pavlovas with blueberries
- preheat oven to 200u00b0c using an electric mixer beat eggwhites until foamy add cream of tartar and beat until soft peaks form add 1 1 4 cups 275g sugar 1 tablespoon at a time beating well after each addition until thick and glossy using a large metal spoon fold in vinegar cornflour and rind
- spoon 6 mounds 5cm apart on to a large baking paper lined oven tray using a small metal spatula shape mounds into approximate 10cm rounds with a slight hollow in the top place in oven on lowest shelf reduce temperature to 130u00b0c and bake for 25 30 minutes or until dry to the touch allow to cool on tray
- meanwhile place remaining sugar 2 tablespoons blueberries lemon juice and 1 4 cup water in a small saucepan cook stirring over medium heat until sugar dissolves then simmer for 5 minutes allow to cool
- to serve lift pavlovas on to plates fill hollows with spoonfuls of cream top with remaining blueberries and lemon rind drizzle with a little syrup mixture
Nutritions of Lemon Marshmallow Pavlovas With Blueberries
calories: 484 692 caloriescalories: 19 grams fat
calories: 12 grams saturated fat
calories: 74 grams carbohydrates
calories: 71 grams sugar
calories: n a
calories: 4 grams protein
calories: 53 milligrams cholesterol
calories: 63 06 milligrams sodium
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calories: nutritioninformation