Easy Pavlovas - No Special Skills Needed! скачать в хорошем качестве

Easy Pavlovas - No Special Skills Needed!

This classic mini Pavlova is simply delicious! Crisp on the outside, soft and marshmallowy on the inside, topped with fluffy whipped cream and fresh berries. This show-stopping dessert is surprisingly easy to make, and I’m going to walk you through each step to get that perfect, cloud-like texture every time. Ingredients: Egg whites 3 (1/3 cup liquid egg whites) Granulated sugar 1/2 cup (112g) Powdered sugar 3/4 cup (112g, sifted) Lemon juice 1 tbsp (or white vinegar) Pinch of salt (optional) Cornstarch 1 tbsp (optional, for stability) For the Topping: Heavy whipping cream 1/2 cup (112ml) Mascarpone 1/2 cup (112g) 2 tbsp powdered sugar (28g) Strawberries, blueberries, mint Step-by-Step Instructions: 1. Prepare Your Ingredients Separate the cold egg whites carefully (make sure there’s no yolk). Sift the powdered sugar to remove any lumps. 2. Whip the Egg Whites In a clean, dry mixing bowl, beat the egg whites with lemon juice and a pinch of salt until they become foamy (about 1 minute). Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Whip until stiff peaks form (the peaks should stand firm when you lift the mixer). 3. Fold in the Powders Gently fold in the sifted powdered sugar and cornstarch (if using) with a spatula, making sure not to deflate the mixture. 4. Shape the Meringues Pipe nests or circles onto a parchment-lined baking sheet using a star tip. Optional: Lightly dust with extra powdered sugar for a crispier crust. 5. Bake Low and Slow Preheat the oven to 225°F (110°C). Bake for 1 hour, then turn off the oven and let the meringues cool inside to prevent cracking. 6. Whip the Cream Beat the cold heavy cream with the powdered sugar until thick and creamy (like yogurt). 7. Assemble the Dessert: Cut the strawberries Fill the meringue with cream and strawberries. Decorate with strawberries, blueberries and mint Tips and Life Hacks: For a stable meringue, add the sugar one tablespoon at a time while whipping. This ensures it dissolves evenly and avoids a grainy texture. A small amount of vinegar or lemon juice helps to stabilize the egg whites, creating firmer peaks that hold their shape during baking. Once the baking time is over, turn off the oven and leave the meringues inside with the door slightly open. This prevents cracks and helps them dry out perfectly. Give this recipe a try, and let us know in the comments how it turned out! Music Easy Jam by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... 00:07 - Preparing the Ingredients 01:57 - Whipping the Egg Whites 03:00 - Adding the Powdered Sugar and Cornstarch 04:00 - Shaping the Meringue Nests 04:27 - Baking the Meringue Nests 04:10 - Making the Whipped Cream 08:25 - Assembling the Dessert 09:50 - Final Touches and Decoration 10:46 - Ready to Serve!