Celebrity cook Maggie Beer reveals her secret (and VERY non-traditional) pavlova recipe – and it only has six ingredients
- Maggie Beer has revealed how to make a pavlova using only six ingredients
- She also shared tips, tricks and the secret ingredients she uses to make the treat
- The Australian cook shared to always use room temperature eggs for meringue
- She tops the pavlova with apricots, almond flakes and sweet Verjuice syrup
Renowned cook Maggie Beer has revealed how to make the perfect pavlova and it only requires six ingredients.
The Australian cook shared her method, tips and tricks for creating the classic dessert just in time for Christmas Day.
Maggie begins making the six ingredient pavlova by first preheating her oven to 160 degrees celsius.
Renowned cook Maggie Beer has revealed how to make the perfect pavlova and it only requires six ingredients
The Australian cook shared her method, tips and tricks for creating the classic dessert just in time for Christmas Day
Next the cookbook author places the whites of four eggs and a pinch of salt into a bowl and whisks the whites up until stiff peaks form.
Maggie suggests in the video that ‘its always better to have eggs at room temperature’ when making meringue.
She then adds in 220 grams of sugar to the meringue mixture and whisks well until the mixture is glossy.
She then adds in 220 grams of sugar to the meringue mixture and whisks well until the mixture is glossy, then then adds cornflour and one tablespoon of either lemon juice or verjuice then pours the meringue mixture into a circle like shape onto a baking tray lined with baking paper
To check if the sugar is dissolved she suggests rubbing the mixture in between your fingers.
Maggie then adds a ‘few teaspoons’ of cornflour and one tablespoon of either lemon juice or verjuice and completes a final whisk. She reveals that these ingredients give the pavlova stability.
Next she pours the meringue mixture into a circle like shape onto a baking tray lined with baking paper.
Then she places the pavlova into the oven and reduce the temperature to 150 degrees celsius and bake for 45 minutes. Maggie suggests to reduce the temperature to 120 degrees for another 45 minutes.
Once cooked, turn the oven off and open the oven door slightly so it is ajar, Maggie insists on the pavlova to cool completely in the oven.
For the topping whip cream into soft peaks, the Australian cook also adds creme fraiche into her cream for a following 30 seconds.
Cook the pavlova for 90 minutes according to the recipe and begin whipping cream into soft peaks, She spoons the cream onto the pavlova and tops it with apricots, almond flakes and finished with Verjuice syrup to finish
She spoons the cream onto the pavlova and tops it with apricots, almond flakes and finished with Verjuice syrup.
‘Of all the desserts, pavlova is a firm favourite that is hard to resist. The pavlova has got to be my favourite dessert of all,’ Maggie said.
The pavlova is a simple dessert that many both love and look for at each family gathering and what better time to make Maggie’s treat than this Christmas day.