Simple Meringue Pavlova / Eton Mess Recipe
Makes 6 single portion 5.5"/ 14 cm oval meringues for Eton Mess or one large meringue Pavlova.
Equipment
- 1 Stand Mixer or Large whisk
- 1 Cookie Sheet
- Parchment Paper Sheets or Silicone backing mat
- 1 Rubber spatula
- 1 Wire Rack
- 1 Glass Bowl sterilized with hot water
- 1 Large platter
- 2 Small bowls
Ingredients
FOR THE LARGE PAVLOVA or 6 SMALLER MERINGUES
- 1 teaspoon vinegar* apple cider, white vinegar, or lemon juice will work.
- 1 ½ teaspoons corn starch
- 6 large egg whites separate when cold but use at room temperature
- 1 cup granulated sugar
- ½ cup confectioner's sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt a pinch
FOR THE TOPPINGS
- Whipped cream a lot
- 1 cup Berries mixed & fresh
- ½ cup Chopped pistachios
- Lemon curd
- Zabaglione
- Berry compote
- Persimmon purée
Instructions
PREP
- Sterilize all tools with boiling hot water. Bowls must be very clean before use.
- Preheat oven to 300°F and adjust the rack to the lower part of the oven.
- To make an 8-inch single meringue Pavlova, draw a circle on parchment paper place on a cookie tray. Set aside.
- In a small bowl, combine the vinegar, vanilla extract and cornstarch and whisk together until liquid. Set aside.
- In another bowl, pass both sugars through a sieve to catch large chunks and to combine both sugars together. Set aside.
IF USING A HAND WHISK
- In clean glass bowl, beat the egg whites until they're foamy and little bubbles form. Continue whisking, gradually intensifying speed, beating until the egg whites forms soft peaks. This can take up to 30mins to achieve soft peaks.
- Begin to gradually beat in the sugars (a spoonful at a time), until stiff peaks form and the sugar is almost completely dissolved.* (DO NOT dump all the sugar into egg whites at once. ADD spoonfuls at a time). Beat well after every spoonful. The meringue will start to thicken, turn white and shiny gloss.
- Gently fold in the cornstarch, vanilla and vinegar mixture, and the pinch of salt. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining anywhere in the bowl. Stop whisking.
IF USING AN ELECTRIC MIXER WITH WHISK ATTACHMENT
- In stand mixer or electric beater, start at a low speed gradually increasing the speed as the egg whites form soft peaks.
- Begin to gradually add in the granulated sugar (a spoonful at a time), until stiff peaks form and the sugar is almost completely dissolved.* (DO NOT dump all the sugar into egg whites at once. ADD spoonfuls at a time). Mix well after every spoonful. The meringue will start to thicken, turn white and shiny gloss.
- Gently fold in the cornstarch, vanilla and vinegar mixture, and the pinch of salt. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining anywhere in the bowl.
**MIXING NOTES**
- Which ever mixing tool you use, be careful not to over mix egg whites or they will separate.
PREPARING TO BAKE THE MERINGUES-PAVLOVA
- Spoon the meringue onto the parchment paper, either in 6 ovals or in one large circle about 4 inches high (using the circle on the paper as a guide).
- Immediately turn oven heat down to 230°F. Bake meringue(s) in the oven for 1 hour 5 minutes. Then turn off heat, crack the oven door so it stays open, and allow meringue(s) to sit for an additional 30 mins (for 6 meringues) or 1 hour (for large meringue for Pavlova) in the oven so they dry out, but are still soft in the center.
- Remove from oven and allow to cool completely on a wire rack.
TO ASSEMBLE MERINGUES INTO AN 'ETON MESS'
- On a large platter, apply the whipped cream to the back of the meringue to stack them into a mound. Be generous with the cream. Pour Zabaglione and other condiments on top of the stack of meringue. It will be messy, hence the name Eton Mess.
TO ASSEMBLE PAVLOVA
- For the large Pavlova, put the whipped cream in the centre and add toppings to the middle.
- Then gloat and enjoy with friends or by yourself. Judgement-free zone here!
- If you have any leftovers, freeze them. It will turn into a delicious frozen, crunchy ice cream, semi-freddo treat.
Notes
- Use clean glass instead of metal bowls. Thank us later.
- Borrow a strong stand mixer or use one of those granny mixers. By hand, it will take 45mins+ just for the whisking.
- Don't skip sieving your sugars.
- It's easier to separate eggs when cold, but they should be room temperature making the recipe
- Use 6 egg whites, not less. Save the yokes for your Zabaglione creamy topping
- Heat oven between 250°F and 300°F. It shouldn't be too hot but warm.
- Make the jams and condiments the night before not the same day like we did lol
- This recipe will take HOURS. Be patient and don't rush the whisking. We had to learn this the hard way.* You can tell if the sugar has dissolved just by looking at it, or by taking a small amount of meringue between your fingers and rubbing them together to feel for granules.