Floral meringue pavlova

Floral meringue pavlova

Take your pavlova up a notch with this pretty floral meringue version.

  • 1 hr + cooling
  • 10
  • Intermediate

INGREDIENTS

FOR THE MERINGUE

  • 4 egg whites
  • 250ml castor sugar
  • 30ml cornflour
  • 10ml white vinegar
  • pinch of salt
  • food colouring of your choice

FOR THE ROSE CREAM

  • 250ml cream
  • 3ml rose water
  • 30ml icing sugar
  • raspberries, to serve

METHOD

  1. For the meringue, preheat oven to 110°C. Beat the egg whites until stiff peaks form. Gradually add the sugar while beating until the mixture is glossy. Add the cornflour and vinegar and continue beating for 3 minutes.
  2. Spread ½ the meringue onto a 20cm x 34cm piece of baking paper on a tray. Divide remaining meringue into 3-5 bowls and colour each to your desired shade. Spoon into piping bags fitted with different shaped nozzles. Pipe roses and dollops onto white meringue. Bake for about 35 minutes or until crisp on the outside and chewy on the inside. Cool.
  3. For the rose cream, beat the cream to stiff peaks. Stir in the rose water and icing sugar. Serve with the pavlova and raspberries.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: December, 2018


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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