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Before you jump to Pavlova (Baked Meringue Cake) recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.
Eating healthy foods can make all the difference in the way you feel. When we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. Eating more fresh vegetables helps you feel better than eating a piece of pizza. This is often a problem, however, when it comes to eating between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
Certain foods made from whole grains are excellent for a fast snack. A slice of whole wheat toast, for example is a great snack in the early morning. Eating on the run can easily be more healthy with wholesome chips and crackers. Selecting whole grain food items is always better than eating the highly processed grains we commonly come across in our grocery stores.
You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to pavlova (baked meringue cake) recipe. You can cook pavlova (baked meringue cake) using 8 ingredients and 14 steps. Here is how you do that.
The ingredients needed to prepare Pavlova (Baked Meringue Cake):
- You need 3 Egg whites
- You need 90 grams Granulated sugar
- You need 90 grams Powdered sugar
- Provide 12 grams Cornstarch
- You need 200 ml Heavy cream
- You need Sugar
- Get 1 dash Vanilla extract
- You need Fruits of your choice
Instructions to make Pavlova (Baked Meringue Cake):
- Line a baking sheet with parchment paper. Combine the powdered sugar and the cornstarch.
- Add the granulated sugar to the egg whites.
- Mix the egg whites as if cutting through them.
- Whisk at a high speed with an electric hand mixer to make stiff foam. Bring out the sticky texture of the egg whites by beating for about 10 minutes.
- Sift in the combined powder from Step 1 in 3 batches. Mix roughly with a rubber spatula after adding the powder each time. To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing.
- Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall. Keep rotating the bowl during this step.
- Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle).
- Attach a star shaped nozzle and make a wall by piping dots at the edge. If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon).
- If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry. It makes the result look better. To let dry quickly, I recommend you to put it in front of a heater.
- Pipe the extra meringue into small circles and bake with the meringue base. It is good for a small snack. Crushed almonds or walnuts are good to mix with meringue for a delicious flavor.
- Bake at 120 ℃ for 30 to 40 minutes. Turn around the baking sheet every 10 minutes while baking. When baked, let cool for a while, then place on a rack and let cool again.
- If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat. (You can leave it overnight if you bake at night.)
- Add the sugar and the vanilla extract to the heavy cream and whip. Pipe the whipped cream on the meringue base, and decorate the fruits. It's done.
- The small meringues are crispy and tasty. The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked.
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