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True-blue pavlovas Recipe

Ingredients

How to make it

  • Preheat oven to 150°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, until combined. Whisk for 2-3 minutes or until sugar has dissolved and mixture is thick and glossy, and a long ribbon forms when whisk is lifted. Add the food colouring and use a bamboo skewer to swirl through the mixture.
  • Spoon mixture onto trays to form six 8cm-diameter meringues. Use the back of a spoon to make an indent in each meringue. Bake, swapping trays halfway through cooking, for 40 minutes or until crisp and sound hollow when tapped on the base. Turn off oven. Leave meringues in oven, with door ajar, for 2 hours to dry.
  • Use an electric beater to beat the cream and vanilla in a bowl until soft peaks form. Top meringues with the cream mixture and blueberries. Dust with icing sugar and serve immediately.

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The Cook

najwax0x0x Melbourne, AU

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