Crazy Store Thingamajig pavlovas
(12 Aug 2019)

Pavlova Banner

Crazy Store Thingamajig pavlovas
Recipe by Melandie Esterhuizen

5 Egg whites
½ tsp Cream of tartar
1 ¼ Cup Castor sugar
1 tsp Vanilla essence
1 Cup Cream, whipped
2 Tbsp Icing sugar
Fresh Berries, fruit and mint to garnish

Preheat your oven to 60 degrees Celscius.
In a mixing bowl, beat the egg whites until foamy, then add Cream of Tartar.
Whisk until soft peaks are beginning to form, then slowly sprinkle in sugar a little at a time. Incorporate all the sugar before adding your next batch. Don’t forget to use your Thingamajig Mixing Bowl Splash cover to save time and effort with every mix!
Beat on high until stiff, glossy peaks are formed. Add Vanilla finally and mix through.
Spray a baking tray or greaseproof paper, and shape the pavlovas with a spoon and spatula. The shape you are aiming for is circular base, around 8-10 cm wide, with a 2 cm high wall piped around the outside. This is needed to hold all the fillings in place.
Bake for roughly 3-4 hours until completely dried out and crumbly. Remove and cool.
Combine the icing sugar and cream, and whip until thick and fluffy. Spoon the cream into the cavity of the pavlova, and garnish with the fresh fruit and berries as per preference.


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