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Blueberry mini-Pavlovas
Makes 3 or 4
2 egg whites
100g sugar
½ sachet vanilla sugar
1 tbsp vinegar
2 tbsp cornstarch
+ 150g blueberries
+ 250g sour cream, 25% fat content (or whipping cream)
+ 30g sugar
I have been baking large Pavlovas
for a while and Marcel adores them, but... when I found the bezele (=a type of homemade meringue
treats) recipe of my Mom, I told
myself ’Why not?’. Is it not one of life’s perks to try new things? J
This is how I adapted the recipe—
Beat the egg whites; when they are
stiff, pour in the vinegar. Continue to mix, adding the sugar and the vanilla
sugar bit by bit. The cornstarch comes in at the end – it will help stabilise
the meringue.
Line a baking pan with baking
parchment. Using some round shapes (mine are 8cm wide and 4cm deep), divide the
mix into three/four equal parts, level, and remove the shapes – don’t worry, the
structure will hold.
Bake them for 40 minutes in the
preheated oven at 110°C (after baking, leave the meringues in the oven for 5-10
more minutes with the door slightly open; it will prevent them from cracking).
When they are completely cooled,
beat the sour cream/whipping cream with the sugar and use the final result to
decorate the meringues; add the blueberries on top.
Enjoy them and good luck sharing
the third mini-Pavlova if your family only includes two persons!
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