Pavlova lovers rejoice! Thanks to this grand garland – a simple meringue recipe – merrymaking need not be a chore. Other Christmas classics, courtesy of NZ Eggs, are accessible via www.eggs.org.nz.
- 6 egg whites
- 1.5 cups white sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 600ml whipped cream (or substitute with mascarpone)
- 125g punnet fresh raspberries
- 125g punnet fresh blueberries
- 250g fresh strawberries, hulled and sliced
- Preheat oven to 120 degrees Celsius,or 100°C on fan setting. Line a largebaking tray with baking paper.
Using an electric mixer, beat the egg whites until stiff peaks form. Gradually add in the sugar one tablespoon at a time and beat until the sugar is dissolved after each addition.
Add the cornflour and white vinegar.
Beat until mixture is just combined.
Spoon mixture into a large snap-lock bag. Snip off 5cm across one corner of the bag to form a piping pouch. Pipe small mounds (approx 50mm diameter or the size of a small cup) of the meringue mixture onto the baking paper. However, the size of the finished meringues can be altered based on the amount piped for each one.
Bake for an hour and 15 minutes or until firm but not browned. Turn off the oven and allow the meringues to cool in the oven, with the door closed, for approximately 90 minutes.
Assemble the cold meringues on a plate in a circle. Spread whipped cream or mascarpone on top. Finish decorating with the fresh berries on top of the cream and serve.
