meringue-a-phobia

that's right ladies, i had meringue-a-phobia!

my nanna used to make the most delicate little meringues sandwiched together with whipped cream

it looked far to fiddly for me...

then one day a few years ago I came across this recipe (on allrecipes.com)

"Drama Queen's Pavlova"

it was time to confront my fear

and let me tell you, I've been whipping up pavlovas ever since!!

it's the easiest thing to make, it always looks fab and everyone is awestruck when you serve it

it was Mr Keeper's birthday this past week and the dessert request was....(drumroll please)

Drama Queen's Pavlova!!!

so here it is:

6 egg whites

pinch salt

2 cups superfine sugar (also called castor or berry sugar)

1 1/2 teaspoons vinegar

1 1/2 teaspoons vanilla extract

*Separate the eggs and whip the whites up till frothy, with the pinch of salt

(you won't use the yolks, put them in the fridge and make french toast)

*Sprinkle in the sugar one tablespoon at a time (seriously, do not dump it all in at once)

*whip till stiff peaks form

*stir in vanilla and vinegar

*now the fun part : line the biggest pan you have with parchment paper and dump the whole lot out

(I use my large airbake cookie sheet)

*spread it gently with the back of a metal spoon to your desired shape - I kinda make the sides more raised

-don't go right to the very edge as it does expand when cooking

*preheat oven to 450 degrees F (yes seriously!) - pop meringue in oven and turn temp down immmediately to 300 degrees

*bake 40-50 mins till top is crisp and pale straw color - turn off the heat and leave in the oven until oven has completely cooled, or overnight

*now the other fun part : whip up 2 cups cream with some sugar and vanilla, dump in your meringue and top with fresh fruit, you're supposed to do this fancy-smancy but I just spread the cream on and pile on the fruit

(don't do this till you're ready to serve it)

*if you want to be really decadent serve with chocolate drizzling sauce....

VOILA!! you have pavlova and can join the Drama Queen club

i'd love to hear from you if you overcome your meringue-a-phobia and make this spectacular summer dessert!

linking up here

happy days,

Tracey