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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Meringue French Meringue

https://cuisinedaubery.com/recipe/the-pavlova-meringue/

The Pavlova Meringue

Friday June 10, 2022
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 4.2
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A meringue recipe used for Pavlova desserts

FX (François-xavier)

About this recipe

Here's a recipe that you can use if you are going to bake a pavlova cake

Simply put, this meringue is a French meringue with extra ingredients to dry it out really well and withstand the cream and fruit confit/jam. I am also showing you how to prepare the meringue before adding the rest of the Pavlova ingredients (coating with chocolate)

The Pavlova Meringue

The Pavlova Meringue

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 15 Minutes Cooking Time: 3 H Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Meringue, French Meringue, 
 4.2
Ingredients
  • For a 7.87" (or 7 7/8" or 20 cm) in diameter meringue

  •   4 Tablespoons Egg Whites (60 grams)
  •   1 Tablespoon Sugar (20 grams). 1 st sugar
  •   1 Tablespoon Sugar (20 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (4 grams)
  •   2 teaspoons Corn Starch (7 grams)
  •   ¼ Cup Icing Sugar (50 grams)


  • For a 8.66" (or 8 21/32" or 22 cm) in diameter meringue

  •   ⅓ Cup Egg Whites (72.6 grams)
  •   2 Tablespoons Sugar (24.2 grams). 1 st sugar
  •   2 Tablespoons Sugar (24.2 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (4.8 grams)
  •   1 Tablespoon Corn Starch (8.4 grams)
  •   ⅓ Cup Icing Sugar (60.5 grams)


  • For a 9.44" (or 9 29/64" or 24 cm) in diameter meringue

  •   ⅓ Cup Egg Whites (86.3 grams)
  •   2 Tablespoons Sugar (28.8 grams). 1 st sugar
  •   2 Tablespoons Sugar (28.8 grams). 2nd sugar
  •   1 teaspoon Lemon Juice (5.7 grams)
  •   1 Tablespoon Corn Starch (10 grams)
  •   ⅓ Cup Icing Sugar (72 grams)


  • For a 7.08" (or 7 3/32" or 18 cm) in diameter meringue

  •   3 Tablespoons Egg Whites (48.6 grams)
  •   1 Tablespoon Sugar (16.2 grams). 1 st sugar
  •   1 Tablespoon Sugar (16.2 grams). 2nd sugar
  •   ½ teaspoon Lemon Juice (3.2 grams)
  •   2 teaspoons Corn Starch (5.6 grams)
  •   3 Tablespoons Icing Sugar (40.5 grams)

  • You will need...
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Hand Mixer
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Plain Pastry Tips Set, Stainless Steel
    Perforated Baking Pan
    Silicone Baking Mat
    Tart Ring 8″
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Steps

    1. The Pavlova Meringue is a French Meringue to which we add Lemon and Cornstarch : this helps to dry out the meringue

    2.  Pour the Egg Whites (4 Tablespoons or 60 g) into a mixing bowl and wait 30 minutes (they will whip nuch better if they are at room temperature)

    The Pavlova Meringue

    3. Start whipping: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    4. Start on moderate speed (egg whites will hold better): With the stand mixer, I use the Speed #4 (1-10)

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

    5. After 4 minutes, pour the first Sugar (1 Tablespoon or 20 g)

    6. Increase the speed: With the stand mixer, I use the Speed #6 (1-10)

    The Pavlova Meringue The Pavlova Meringue

    7. After 3 minutes, pour the 2nd Sugar (1 Tablespoon or 20 g)

    8. Increase the speed: With the stand mixer, I use the Speed #8 (1-10)

    The Pavlova Meringue The Pavlova Meringue

    9. After 2 minutes, add in the Lemon Juice (1 teaspoon or 4 g)

    10. Increase the speed and keep whipping for 1 minute. With the stand mixer, I use the Maximum Speed #10 (1-10)

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    11. Over the bowl, sift the Icing Sugar (¼ Cup or 50 g)

    12. Manually fold, with a rubber spatula

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

    13. Transfer to a Pastry Bag with a Plain Pastry Tip, 0.78" (or 25/32" or 2 cm) in diameter

    The Pavlova Meringue The Pavlova Meringue

    Matfer Bourgeat Pastry BagsDisposable Pastry BagsPlain Pastry Tips Set, Stainless Steel


    Baking

    14. You may shape the meringue the way you want. I am going to shape my meringue in a circular shape, with "little balls"

    15.  One trick to make a nice regular shape is to "dip" a pastry ring into icing sugar and transfer onto the silicone mat or the parchment paper

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    Perforated Baking PanSilicone Baking MatTart Ring 8″

    16. That way, you have a pattern that will help you pipe a perfect shape

    The Pavlova Meringue

    17. Pipe the pavlova meringue

    The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue The Pavlova Meringue

    18.  Bake in preheated oven at 220 °F / 100 °C for 3 hours or more

    19. Then turn off the oven and let the meringue dry out a few hours

    The Pavlova Meringue

    20.  The meringue must be completely dried and at room temperature

    The Pavlova Meringue

    Chocolate Coating

    21. Additionally, I recommend to melt white chocolate and coat the meringue : the fat from the chocolate will prevent the meringue to turn soggy when we add the jam confit and the cream

    The Pavlova Meringue

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

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    Berries Pavlova, Lime Cream and French Meringue

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    The other recipes for Meringues

    Lenotre’s French Meringue

    Lenôtre’s Swiss Meringue


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