If you’re anything like me, you love fruits in your desserts.
I love the balance it brings to a sweet dessert. The tart with the sweet is what I crave the most. And that’s why Pavlova is one of my favourite desserts ever.
But I get it. Meringue could be challenging to get right. That’s why I wrote down my best tips to succeed your meringue without fail.
Bonus: it's fully non-dairy!
Meringue
4 egg whites, room temperature
1 tsp lemon juice
2 tsp cornstarch (or tapioca)
1 tsp vanilla
1.5 cups sugar
Cream
2 cups non dairy cream
1 pack vanilla instant pudding (2.8 ounce)
Fruits for toppings
DIRECTIONS:
Preheat your oven to 250 F.
In the bowl of an electric mixer, combine egg whites, lemon juice, vanilla, cornstarch. Beat at high speed while adding sugar gradually until stiff peaks. The meringue is ready when cream doesn’t move even when your bowl is upside down.
Line a baking sheet with parchment paper. Spread meringue evenly in the shape of your choice.
Bake for 1h. When done, turn off the oven and leave it in, while slightly opening the oven door. Leave it there until fully cooled.
Cream: beat cream with vanilla pudding until creamy.
Right before serving: Spread on meringue and layer with fresh fruit, in the order of your choice.
For full video, click here.
Enjoy,
Guila
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