Crispy meringues with a soft center

Name: Crispy meringues with a soft center
Yield: 6
Cuisine: Australian
Ingredients: Egg white: 180 g; Sugar white: 300 g; White wine vinegar 5%: 1 tsp; Corn starch: 1 tbsp; Salt: pinch of

Features:

Cuisine:

Australian

2 h 30 min
Serves 6
Easy

Ingredients

180 g Egg white
from 6 medium eggs
300 g Sugar white
caster sugar
1 tsp White wine vinegar 5%
1 tbsp Corn starch
pinch of Salt

Directions

These are individual meringues with a thin, crispy shell and a soft, chewy soufflé center. To achieve this, the recipe uses the technique behind Pavlova, with the addition of vinegar (or lemon juice) and cornstarch. The meringues can be served as individual desserts — Pavlova nests, topped with berries and whipped cream — or used as a component in other desserts.

Enjoy your meal!

Tips for success:

For a perfect result, it’s important to follow the instructions precisely.
The classic ratio of sugar to egg whites for Pavlova is 30 g of egg white to 50 g of sugar. 30 g of egg white is roughly the white of one medium egg.
Use fine (caster) sugar for the meringue — coarse sugar granules won’t fully dissolve during whipping.
To get that soft, chewy center, vinegar (or lemon juice) and cornstarch are added to the meringue. The cornstarch stabilizes the structure and keeps the center from drying out, while the vinegar/lemon juice makes the texture more elastic and chewy.
To keep the crispy shell thin and crack-free, the meringues are baked at a low temperature and then left to cool inside the closed oven. Don’t open the oven door during baking or cooling.

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Steps

1 Done	Preheat the oven to 110°C.
2 Done	Whip the egg whites with a pinch of salt to stiff peaks. Then start adding the fine sugar, 1 tbsp at a time. Whip for 10–15 seconds after each addition. Whip until the mixture is glossy, with soft, stable peaks. Once the egg mixture is ready, add the vinegar and cornstarch and whip together for about 30 seconds.
3 Done	Line one or two baking sheets with parchment paper. Spoon the egg mixture into equal portions, about the size of a fist, and shape as desired. Bake for 1 hr 15 min. Then turn off the oven and let the meringues cool inside for at least 1.5 hours, longer if possible. Don't open the oven door during baking or cooling. The meringues are ready! Enjoy your meal!