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Celebrity cook Maggie Beer reveals her secret (and VERY non-traditional) pavlova recipe

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

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

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. 

How to make Maggie Beer’s perfect pavlova: 

Ingredients:  

  • 4 egg whites
  • 1 pinch of salt
  • 220 grams caster sugar 
  • 1 tbsp lemon juice/ verjuice
  • 1 tbsp cornflour 
  • 1 cup heavy whipping cream
  • 1/2 cup almond flakes (optional)
  • 1 cup creme fraiche (optional) 
  • Apricots (optional) 

 Method:

  1. Preheat oven to 160 degres celsius.
  2. Place four egg whites and a pinch of salt in a bowl and whisk until stiff peaks form.
  3.  Add 220 grams of sugar to the mixture and whisk well until the mixture is glossy.
  4. Add in one tablespoon of cornflour and one tablespoon of either lemon juice or verjuice and give the mixture a final whisk.
  5. Pour the meringue into a circular shape onto a baking tray lined with baking paper. 
  6. Bake the pavlova in the oven and reduce temperature to 150 degrees and bake for 45 minutes.
  7. After 45 minutes reduce the temperature to 120 degrees for another 45 minutes. 
  8.  Turn the oven off and leave the door ajar, let the pavlova cool inside the oven. 
  9. Whip cream until it form soft peaks and add a spoonful of creme fraiche, whip the mixture for another 30 seconds.
  10. Spoon the cream onto the meringue and top with apricots, almond flakes and verjuice syrup. 

Pavlova

Welcome to my Barossa home kitchen for one last time. The biggest thank you to every single one of you who has tuned in, cooked along and sent messages and photos. From tomorrow we will be posting one episode a week to be filmed from the Farm Shop, but I thought it fitting to end home filming on an all time favourite….Pavlova. Happy Cooking! #cookwithmaggie Recipe link in comments- Team MB x

Posted by Maggie Beer on Wednesday, June 10, 2020

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

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.



Read more at DailyMail.co.uk