Soos belowe Lizette se resep vir di Pavlova: When preparing a Pavlova recipe, the most important retro kitchen scales thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature retro kitchen scales before beating them. Paviovas have a habit of defiating retro kitchen scales and forming cracks when you open the oven. Don‘t be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert. If you use bananas in the topping, toss them in lemon juice to stop them going brown. Prep Time: 40 minutes retro kitchen scales Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 55 minutes Ingredients: 4 large egg whites at room temperature 1 cup of Castor sugar, also known as "Berry sugar" 1 tsp of white vinegar 1/2 Tbsp of cornstarch 1/2 tsp of pure vanilla extract 1/2 cups of whipping cream Fresh fruit such as strawberries, raspberries, kiwi fruit, passion fruit, bananas, blueberries 1 Tbsp fresh lemon juice Preparation: 1. Preheat the oven to 275F (14OC) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don‘t tear the foil). retro kitchen scales Set aside. 2. In a clean, medium sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks. 3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don‘t just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. retro kitchen scales Your egg whites should now be glossy stiff peaks. 4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again. 5. Now gently spread the meringue in the circle on the foil to make a circular base. Makesure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle. 6. Bake the meringue for about 1 hour and 15 minutes retro kitchen scales or until it goes a very pale, pinkish egg shell color. 7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly. 8. Just before retro kitchen scales serving, take the meringue out of the oven and remove it gently from the foil and place on a plate. 9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing. 10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
Welkom by die blog van twee vindingryke vroue wat altyd op soek is na nuwe idees. Soos ons soek en antwoorde vind, deel ons dit graag met ander wat dalk ook na blink planne soek. Sommige planne sal ons eie wees en ander is dalk oulike idees wat ons langs die pad raakgeloop het. Wanneer ons ‘n lekker resep of ‘n wenk kry of raad vir die tuin, deel ons dit ook graag met julle. Enige iets in en om die huis sal jy op hierdie blad vind. Hoop julle geniet dit net soveel soos ons. (Let wel: Ons plaas ook somtyds brokkies wat ons ontvang van lede van ons FB blad en kan daarom nie altyd met akuraatheid retro kitchen scales verwys na die oorspronklike bron van inligting nie.)
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