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How to make the perfect pavlova, according to chemistry experts

<a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> and <a href="https://theconversation.com/profiles/chloe-taylor-1400788">Chloe Taylor</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But despite its simplicity, there’s a surprising amount of chemistry involved in making a pavlova. Knowing what’s happening in each step is a sure-fire way to make yours a success. So exactly what does it take to make the perfect pavlova? Let us break it down for you. <h2>Egg whites</h2> <a href="https://theconversation.com/eight-cracking-facts-about-eggs-150797">Egg white</a> is basically a mixture of proteins in water. Two of these proteins, ovalbumin and ovomucin, are the key to forming a perfect foamy meringue mixture. Whipping the egg whites agitates the proteins and disrupts their structure, causing them to unfold so the protein’s interior surface is exposed, in a process <a href="https://theconversation.com/sunny-side-up-can-you-really-fry-an-egg-on-the-footpath-on-a-hot-day-172616">known as denaturing</a>. These surfaces then join with one another to trap air bubbles and turn into a stable foam. Egg yolk must be completely removed for this process to work. Yolk is mostly made of fat molecules, which would destabilise the protein network and pop the air bubbles. It only takes a trace amount of fat, or even just a greasy bowl, to disrupt foam formation. You should always whip your egg whites in a clean glass or metal bowl. Plastic bowls are more likely to hold leftover grease. <h2>Sugar</h2> A traditional pavlova uses sugar – a lot of it – to provide texture and flavour. The ratio of sugar to egg white will differ between recipes. The first thing to remember is that adding more sugar will give you a drier and crispier texture, whereas less sugar will lead to a softer and chewier pavlova that won’t keep as long. The second thing is the size of the sugar crystals. The larger they are, the longer they’ll need to be whipped to dissolve, and the greater the chance you will overwork the proteins in your meringue. Powdered icing sugar (not icing mixture) is preferable to caster or granulated sugar. If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white. <h2>Acid</h2> Many pavlova recipes call for adding cream of tartar or vinegar. Cream of tartar is also known as potassium hydrogen tartrate, which you may have seen in the form of crystals at the <a href="https://theconversation.com/louis-pasteurs-scientific-discoveries-in-the-19th-century-revolutionized-medicine-and-continue-to-save-the-lives-of-millions-today-191395">bottom of a wine glass</a>. These acids act as a stabilising agent for the meringue by aiding in the unfolding of the egg white proteins. More isn’t always better, though. Using too much stabiliser can affect the taste and texture, so use it sparingly. <h2>Heat</h2> Cooking a pavlova requires a very slow oven for specific chemical reasons. Namely, egg white proteins gel at temperatures above 60°C, setting the meringue. At higher temperatures a chemical reaction known as the <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">Maillard reaction</a> takes place in which proteins and sugars react to form new flavourful compounds. We can thank the Maillard reaction for many delicious foods including <a href="https://theconversation.com/brewing-a-great-cup-of-coffee-depends-on-chemistry-and-physics-84473">roasted coffee</a>, toast and <a href="https://theconversation.com/what-makes-smoky-charred-barbecue-taste-so-good-the-chemistry-of-cooking-over-an-open-flame-184206">seared steak</a>. However, excessive Maillard reactions are undesirable for a pavlova. An oven that’s too hot will turn your meringue brown and give it a “caramelised” flavour. Recipes calling for pavlova to be left in the oven overnight may actually overcook it. At the same time, you don’t want to accidentally undercook your pavlova – especially since uncooked eggs are often responsible for <a href="https://theconversation.com/how-to-avoid-food-borne-illness-a-nutritionist-explains-153185">food poisoning</a>. To kill dangerous bacteria, including salmonella, the pavlova’s spongy centre must reach <a href="https://foodsafety.asn.au/eggs/">temperatures above 72°C</a>. An alternative is to use pasteurised egg whites, which are briefly heated to a very high temperature to kill any pathogens. But this processing may also affect the egg white’s whippability. <h2>Substitute ingredients</h2> People love pavlova, and nobody should have to miss out. Luckily they don’t have to. If you want to <a href="https://theconversation.com/a-taste-for-sweet-an-anthropologist-explains-the-evolutionary-origins-of-why-youre-programmed-to-love-sugar-173197">limit your sugar intake</a>, you can make your meringue using sweeteners such as <a href="https://theconversation.com/whats-the-difference-between-sugar-other-natural-sweeteners-and-artificial-sweeteners-a-food-chemist-explains-sweet-science-172571">powdered erythritol or monk fruit</a>. But, if you do, you may want to add some extra stabiliser such as cornflour, arrowroot starch, or a pinch of xanthan gum to maintain the classic texture. Also, if you want a vegan pavlova, you can turn to the chickpea instead of the chicken! <a href="https://review.jove.com/t/56305/composition-properties-aquafaba-water-recovered-from-commercially">Aquafaba</a> – the water collected from tinned or soaked beans – contains proteins and carbohydrates that give it emulsifying, foaming and even thickening properties. Egg-free pavlova recipes typically replace one egg white with about two tablespoons of aquafaba. And for those of you who don’t do gluten, pavlova can easily be made <a href="https://theconversation.com/gluten-free-diet-is-expensive-socially-challenging-for-those-with-celiac-disease-and-wheat-allergy-155861">gluten-free</a> by using certain stabilising agents. All that’s left is to get creative with your toppings and decide what to do with those leftover yolks!<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/196485/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> and <a href="https://theconversation.com/profiles/chloe-taylor-1400788">Chloe Taylor</a>, Research Fellow - PhD candidate, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-the-perfect-pavlova-according-to-chemistry-experts-196485">original article</a>.

Food & Wine

Get into the spirit of summer with a pavlova

<div class="article-body"> No cake book would be complete without a recipe for the much-loved Australian meringue cake topped with fresh cream and seasonal fruit. Unfortunately, Pavlova has the reputation of being difficult to master, but as long as you have time and patience, your results will be great! Time to prepare: 20 minutes Cooking time: 60 minutes Serves: 12 Ingredients <ul> <li>4 large eggwhites</li> <li>220g caster sugar</li> <li>2 teaspoons cornflour</li> <li>1 teaspoon white vinegar</li> <li>whipped cream, to serve</li> <li>seasonal fruit, to serve</li> </ul> Directions <ol> <li>Preheat the oven to 150°C. Line a heavy baking tray with baking paper.</li> <li>Using electric beaters, beat the eggwhites on medium speed until soft peaks form, adding a pinch of salt. Begin adding sugar, a spoonful at a time, then increase the speed to high and continue beating until the mixture is thick and glossy.</li> <li>Sift over the cornflour and add the vinegar. Fold into the eggwhites using a spatula and very gentle strokes.</li> <li>Pile the mixture onto the prepared baking tray and put in the preheated oven. Immediately turn the heat down to 130°C and bake for 1 hour. Turn oven off and leave meringue to cool overnight.</li> <li>Before serving, top with whipped cream, passionfruit, berries, kiwi or other seasonal fruits of your choice.</li> </ol> Recipe and image from Bake Your Cake & Eat it Too (New Holland Publishers), RRP $29.99, <a rel="noopener" href="http://www.newhollandpublishers.com/" target="_blank">newhollandpublishers.com</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/pavlova.aspx" data-title="Pavlova | WYZA" data-description="Create the much-loved Australian meringue cake topped with fresh cream and seasonal fruit - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-1686b76d-60ef-492d-b827-e0b8054211c7">Republished with permission of <a href="https://www.wyza.com.au/recipes/pavlova.aspx">Wyza.com.au</a>.</div> </div> </div>

Food & Wine

A sweet delight: Blueberry and passionfruit pavlovas

For a fruity, delightful dessert, look no further than this recipe. The juicy passionfruit and blueberry flavours are complemented with the meringue-based concoction, creating a treat to remember. Ingredients: <ul> <li>3 egg whites, at room temperature</li> <li>Pinch salt</li> <li>1 teaspoon vanilla essence</li> <li>3/4 cup caster sugar</li> <li>2 teaspoons cornflour</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>3/4 cup caster sugar</li> <li>1/3 cup chilled, unsalted butter</li> <li>3 tablespoons passionfruit pulp</li> <li>200g cream</li> <li>1/2 cup Greek yoghurt</li> <li>1 cup blueberries</li> </ul> Method: <ol> <li>Preheat oven to 110°C.</li> <li>Using a 10cm cookie cutter, draw 4 circles on a sheet of baking paper. Flip the paper and place ink-side down on a baking tray.</li> <li>Place the egg whites, salt and vanilla essence into the bowl of an electric mixer and beat on high for 5 minutes or until soft peaks form. Combine sugar and cornflour and gradually add to eggs whisking until sugar has dissolved and mixture is thick and glossy.</li> <li>Using a spatula evenly spoon mixture and spread out over circles.</li> <li>Cook for 1 hour or until the meringues are crisp. Turn the oven off and keep door slightly adjar with a wooden spoon allowing to cool slowly over a 2 hour period or until cooled completely.</li> <li>For the passionfruit curd, place eggs, yolks and caster sugar in a medium sized saucepan and whisk for 1 minute or until smooth.</li> <li>Place over low heat and add butter and 2 tablespoons of passionfruit pulp</li> <li>Whisk mixture constantly for 3-4 minutes or until thickened.</li> <li>Remove from heat and allow to cool completely before transferring to a container and storing in fridge.</li> <li>For the whipped cream add cream into the bowl of an electric mixer and whisk for 2 minutes or until soft peaks form. Fold in yoghurt with spatula and set aside, covered in fridge.</li> <li>To serve, spread cream mixture over the tops of the meringues. Top with passionfruit curd and blueberries. Serve immediately.</li> </ol>

Food & Wine

Banana pavlova trifle

This delicious banana pavlova trifle is sure to be a hit at your upcoming Christmas party. Not only is it easy to whip up, but it’s the perfect summer treat for when you’re craving something sweet and refreshing for the warm December evenings. Serves: 8 Prep: 40 mins Cooking: 75 mins Ingredients: <ul> <li>2 cups (500ml) mango nectar</li> <li>½ cup caster sugar</li> <li>4 tsp gelatin powder</li> <li>12 passionfruit, halved</li> <li>8 bananas (Lady Finger)</li> <li>250g mascarpone</li> <li>¼ cup icing sugar</li> <li>1 cup (250g) thick vanilla custard</li> <li>300ml thickened cream, whipped</li> <li>Little pavlovas</li> <li>4 egg whites</li> <li>1 cup caster sugar</li> </ul> Method: <ol> <li>To make the little pavlovas; preheat oven to 100°C fan forced. Line two baking trays with baking paper. Draw 6 x 10cm circles on one piece of paper. Turn the paper over so pencil mark facing down.</li> <li>Using an electric mixer, beat egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 1 spoon at a time, beating constantly until meringue is thick and glossy. Spoon or pipe 24 little meringue onto the second tray. Spoon the remaining meringue onto the rounds to fill the circles. Bake both trays for 60-75 minutes or until they feel crisp and dry on the surface. Turn the oven off and leave the oven door ajar for 2 hours.</li> <li>Meanwhile, whisk mango nectar, sugar and gelatine together in a medium saucepan to combine. Place over medium heat, heat for 4 minutes until hot, not boiling. Set aside for 10 minutes. Remove the pulp from the passionfruit. Spoon 2 tablespoons into a bowl, cover and refrigerate. Strain the remaining passionfruit, pressing down on the seeds to remove as much juice as possible – you should have 150ml. Discard the seeds. Stir the passionfruit juice into the mango mixture. Pour into a 7-cup capacity trifle bowl. Cover and refrigerate 4 hours or until set.</li> <li>Peel 6 bananas and slice into rounds. Arrange over jelly. Break the pavlovas into large pieces, arrange over the banana. Gently stir the mascarpone and icing sugar together. Fold through the custard and cream. Spoon over the pavlova. Refrigerate until ready to serve.</li> <li>Just before serving, peel and slice remaining bananas. Arrange the little meringues and banana slices over the trifle. Drizzle with reserved passionfruit. Serve.</li> </ol> Tips: <ul> <li>To save time, replace homemade pavlova with 150g store bought meringues or pavlova.</li> <li>On a hot summer’s day, place the mixing bowl and beaters into the freezer for 15 minutes to get cold before whipping the cream.</li> </ul> Recipe and image courtesy of <a href="https://australianbananas.com.au/">Australian Bananas</a>.

Food & Wine

Brown sugar pavlova with poached pears and caramel sauce

Pavlova is a classic celebration dessert and this recipe gives it a wintry twist. The combination of pears, ginger cream, and rich caramel, alongside the crisp and chewy pavlova, makes for a wonderful dessert. It's a bit messy, which keeps things a casual and approachable – perfect for a family feast. The recipe is adapted from a New Zealand food blog called Toast. Serves: 6-8 Ingredients: For the pavlova <ul> <li>6 egg whites, at room temperature</li> <li>380g brown sugar</li> <li>4 teaspoons cornflour</li> <li>2 teaspoons cider vinegar</li> <li>1 teaspoon vanilla extract</li> </ul> For the poached pears <ul> <li>4-5 cups water</li> <li>1½ cups white sugar</li> <li>4 pears, cut into eighths and cores removed</li> <li>3-4 slices fresh ginger </li> <li>1 cinnamon stick </li> <li>Ginger cream: </li> <li>500ml cream</li> <li>1 teaspoon ground ginger </li> <li>Caramel sauce: </li> <li>1 cup brown sugar </li> <li>½ cup cream </li> <li>60g butter</li> <li>Pinch of salt</li> <li>1 teaspoon vanilla extract </li> </ul> Method: For the pavlova: 1. Heat oven to 140°C. Line an oven tray with baking paper. Beat egg whites until stiff then gradually add brown sugar until firm and glossy. Be patient, this can take a good 10 minutes. Add cornflour, vinegar and vanilla then beat on low until combined. 2. Tip mixture onto baking tray and, using a rubber spatula, shape it into a large rectangle about 5-6cm high. Smooth the edges with the spatula then bake 1 hour, until firm and lightly coloured. 3. Take from oven and cool completely before serving. Pavlova can be made a couple of days in advance and kept in an airtight container. For the poached pears: 4. Heat water and sugar in a saucepan until sugar has dissolved. Add pear pieces (skin on), ginger and cinnamon. Simmer for about 20-25 minutes. Allow pears to cool in the liquid and keep them there until ready to use; they can be made 1-2 days ahead. (The poaching liquid will keep in the fridge for 4-5 days and works well as a substitute for sugar syrup in cocktails; try adding it to a Tom Collins.) For the ginger cream: 5. Whip cream and ginger together until soft peaks form. For the caramel sauce: 6. Mix sugar, cream, butter and salt in a small saucepan over medium-low heat. Cook about 6-7 minutes, whisking gently. Add vanilla then cook for another minute. Remove from heat and allow to cool slightly – the sauce will thicken as it cools. It will keep in the fridge for about a week; just reheat gently or use cold. To assemble: 7. Carefully transfer pavlova to a serving board. Spread the ginger cream over, leaving a good 2cm clear around the edge. Spoon the pears on top then drizzle over the caramel sauce. Written by Delaney Mes. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Julie Goodwin’s banoffee pavlova roulade

If banoffee pie and pavlova are two of your favourite desserts, prepare to be blown away. Julie Goodwin’s delectable banoffee pavlova roulade combines the best of both to create the ultimate dessert. Serves: 10–12 Ingredients: <ul> <li>8 egg whites</li> <li>2 cups caster sugar</li> <li>1 tablespoon cornflour</li> <li>1 tablespoon white vinegar</li> <li>1 teaspoon vanilla extract</li> <li>600 ml thickened cream, whipped</li> <li>4 ripe bananas, sliced ½ cm thick</li> </ul> For the caramel sauce <ul> <li>125 g butter</li> <li>½ cup brown sugar</li> <li>½ cup thickened cream</li> </ul> For the candied macadamias <ul> <li>½ cup macadamia nut pieces</li> <li>¼ cup icing sugar</li> </ul> Method: <ol> <li>Preheat oven to 160°C. Grease and line a 26 x 34 cm baking tray with baking paper.</li> <li>In the bowl of an electric mixer, whip the eggwhites until soft peaks form. Add the sugar a little bit at a time, whipping continually, until the sugar is dissolved and stiff peaks have formed.</li> <li>Sprinkle over the cornflour, vinegar and vanilla and gently fold through the egg whites until combined. Do this very gently so as not to knock the air out of the mixture. Spread the mixture into the baking dish and bake for 20 minutes or until just firm.</li> <li>When the meringue comes out of the oven, allow to cool for 5 minutes. Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of the meringue. Lay a clean tea towel on the bench, and carefully invert the baking dish so that the meringue comes out on top of the baking paper and on top of the tea towel. Carefully remove the baking paper from the bottom of the meringue.</li> <li>Spread half the cream in a line along the long edge of the meringue closest to you. Press half the sliced bananas into the cream. Now the fun part: carefully, using the tea towel as a helping hand, roll the meringue over the cream until it looks like a log. Carefully lift onto the serving plate, putting the join at the bottom.</li> <li>For the caramel sauce, heat a large frypan over medium heat and melt the butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).</li> <li>For the candied macadamias, place the nuts and icing sugar in a frypan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.</li> <li>Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.</li> </ol> <img width="153" height="211" src="https://oversixtydev.blob.core.windows.net/media/38106/julie-goodwin-cover_153x211.jpg" alt="Julie Goodwin Cover (2)" style="float: right;"/> Recipe courtesy of Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Food & Wine

Chocolate and almond pavlovas

The classic pav gets a decadent miniature makeover with toasted almonds, cherry sauce and gooey amaretto-spiked chocolate. These are very rich so if you prefer, you can make eight to 12 smaller pavlovas (almost meringue-sized). Serves: 6 Ingredients: For the mini pavlovas <ul> <li>4 large egg whites</li> <li>pinch of salt</li> <li>200g caster sugar</li> <li>2 teaspoons cornflour</li> <li>1 teaspoon vanilla extract</li> <li>1 teaspoon white vinegar</li> <li>100g dark chocolate, coarsely chopped</li> <li>100g almonds, toasted, coarsely chopped</li> <li>300ml cream, whipped, to serve</li> </ul> For the chocolate sauce <ul> <li>100g dark chocolate, coarsely chopped</li> <li>125ml cream</li> <li>2 tablespoons golden syrup</li> <li>1 tablespoon amaretto or other liqueur</li> </ul> For the cherry sauce <ul> <li>¼ cup sugar</li> <li>500g cherries, halved, pitted</li> <li>1 vanilla bean, split lengthwise</li> </ul> Method: <ol> <li>Preheat the oven to 150°C. Draw 6 x 9cm-diameter circles on a piece of baking paper.</li> <li>Put the egg whites and salt in a bowl and beat until soft peaks form. Add the sugar, a little at a time, continuing to beat until very thick and glossy. Sift the cornflour over the mixture then gently fold in, along with the vanilla, vinegar, chocolate and almonds.</li> <li>Lightly dampen the back of the baking paper (this helps it to adhere to the tray) then put it on a baking tray. Spoon the meringue on to the circles and use a spatula or knife to spread it into circles then sweep up the sides, from bottom to top (this helps to strengthen the sides). Smooth the tops.</li> <li>Bake for 20 minutes then reduce the temperature to 130°C and cook for a further 20 minutes. Turn the oven off and leave to cool in the oven. Store in an airtight container for up to 3 days.</li> <li>For the cherry sauce, put the sugar in a saucepan with ¼ cup water and bring to the boil to dissolve the sugar. Add the cherries and vanilla bean. Cover and simmer for 10 minutes, stirring occasionally. Remove the vanilla bean and use the tip of a knife to scrape the seeds back into the sauce. Set aside to cool then refrigerate until ready to serve.</li> <li>For the chocolate sauce, put all the ingredients in a saucepan and heat very gently, stirring until the chocolate has melted and you have a smooth sauce. Cool and refrigerate until needed. Before serving, you will need to warm the sauce in the microwave or in a saucepan until it's a pourable consistency. Just reheat it gently, as you don't want it to be hot.</li> <li>When ready to serve, put each pavlova on a plate and top with whipped cream then drizzle with the cherry and chocolate sauces.</li> </ol> Written by Fiona Smith. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Aaron McClean. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/02/kiwifruit-coconut-upside-down-cakes/">Golden kiwifruit and coconut upside-down cakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/torta-di-ciliege/">Torta di ciliege</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/cherry-chocolate-mousse/">Cherry chocolate mousse</a>

Food & Wine

Layered chocolate cream pavlova

This layered chocolate cream pavlova is the perfect, sweet treat to enjoy with a cup of tea in the afternoon. As close as you’ll get to heaven on a plate! Serves: 12 Ingredients: <ul> <li>6 egg whites</li> <li>1 ½ cups caster sugar</li> <li>2 teaspoons white vinegar</li> <li>1 tablespoon cornflour</li> <li>2 teaspoons vanilla extract</li> <li>¾ cup flaked almonds</li> <li>100g dark chocolate, finely chopped</li> <li>300ml thickened cream</li> <li>1 tablespoon marsala (optional)</li> <li>2 teaspoons instant espresso coffee powder</li> <li>200ml crème fraiche</li> <li>500g fresh mixed berries</li> </ul> Method: <ol> <li>To begin, draw a 20cm circle on three pieces of baking paper and line three baking trays.</li> <li>Preheat your over to 120°C.</li> <li>Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks.</li> <li>Gradually add sugar, beating well between additions until the sugar dissolves and the mixture is thick and glossy.</li> <li>Beat in the vinegar, cornflour and vanilla until combined.</li> <li>Divide the meringue between the prepared trays and spread evenly to the edges of the circles. Sprinkle with almonds before baking.</li> <li>Bake at 120°C for 50-60 minutes, rotating the trays every 20 minutes, or until firm to touch.</li> <li>Turn off oven. Leave meringues in the oven, with the door ajar, to cool completely.</li> <li>To make chocolate cream, bring 100ml of the cream, marsala and coffee powder just to the boil in a small saucepan over low heat.</li> <li>Remove from heat and add chocolate, stirring until melted and smooth.</li> <li>Transfer to a bowl and cool to room temperature.</li> <li>Beat the crème fraiche and the remaining cream together with an electric mixer until firm peaks just form. Do not over-beat.</li> <li>Add the cooled chocolate mixture and fold together until combined.</li> <li>Refrigerate for 30 minutes or until thickened slightly, if necessary.</li> <li>Place one meringue disk on a serving plate and spread with half the chocolate cream.</li> <li>Repeat with remaining meringue and chocolate cream, finishing with the last meringue.</li> <li>Scatter with berries and serve.</li> </ol> What’s your trick to the perfect pavlova? Do you have any variations on the Aussie favourite that you’d like to share with our readers? Let us know in the comments, we’d love to hear from you! Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/">Chocolate macadamias pavlova stack</a> <a href="/lifestyle/food-wine/2016/04/limoncello-meringue-pie/">Limoncello meringue pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/strawberry-star-biscuits/">Strawberry star biscuits</a>

Food & Wine

Chocolate macadamias pavlova stack

Every now and then you deserve a treat, and we can’t think of anything sweeter than this decadent chocolate macadamias pavlova stack. Try it this weekend! Serves: 8 - 10 Ingredients: <ul> <li>4 x 700g egg whites</li> <li>1 ⅓cup raw caster sugar</li> <li>2 teaspoons vanilla extract</li> <li>¼ cup macadamias, roasted, roughly chopped</li> <li>¼ cup macadamia meal</li> <li>¼ cup cocoa powder, sifted</li> <li>600ml cream</li> <li>1 teaspoon caster sugar</li> <li>1 tablespoon Drambuie</li> <li>2 punnets each of blueberries and raspberries</li> <li>60g honey roasted macadamias (see recipe below)</li> <li>Icing sugar, to dust</li> </ul> Method: <ol> <li>Preheat oven to 100°C fan-forced.</li> <li>Lightly grease and line 4 oven trays with non-stick baking paper.</li> <li>Using a 22cm cake pan as a guide, trace circles onto each tray.</li> <li>Fill a medium saucepan one quarter full with water.</li> <li>Bring to boil over a medium heat, then reduce to a simmer.</li> <li>To make the meringue, combine the egg whites and raw caster sugar in a heatproof bowl and place over the saucepan, being careful not to let the bowl touch the water.</li> <li>Whisk for about 5 minutes until the sugar dissolves and the whites are warm to touch.</li> <li>Test the meringue by rubbing between the fingers - if it feels grainy keep whisking over the saucepan until smooth.Transfer to the bowl of an electric mixer and whisk, initially on low speed but gradually increasing to high until stiff and glossy peaks form, about 10 minutes.</li> <li>Fold through 1 teaspoon of vanilla extract and the macadamias, meal and cocoa, until well combined. Divide the meringue evenly between the circles of the 4 prepared oven trays.</li> <li>Bake for 1 hour, then turn the oven off but leave the meringue discs in the oven for another hour so they’re dry and crisp.</li> <li>Remove from the oven and cool completely. Store in an airtight container until needed.</li> <li>Combine the cream, caster sugar and remaining vanilla in a large bowl and whisk until stiff peaks form. Fold through the Drambuie.</li> <li>Place a meringue disc on a serving plate, spread with a quarter of the cream and a quarter of the berries and repeat with the remaining meringue discs and cream.</li> <li>Scatter the top disc with honey-roasted macadamias and a dusting of icing sugar. Serve.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas. </a> Related links: <a href="/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/">Chicken and sausage jambalaya</a> <a href="/lifestyle/food-wine/2015/11/white-chocolate-macadamia-raspberry-muffins/">White chocolate macadamia and raspberry muffins</a> <a href="/lifestyle/food-wine/2015/08/new-york-cheesecake/">New York cheesecake</a>

Food & Wine

Recipe: The perfect pavlova

A classic favourite in many households. Here we bring you the ultimate recipe for the trusty old pav as well as some handy hints on how to ensure you make it to perfection.Serves: EightPreparation time: 15 minutesCooking time: One hourPerfect pavlova tipsIf you want to ensure your pavlova rises, doesn’t sink and is the perfect texture, here are some handy hints for perfecting the recipe…• Make sure your whisking bowl is clean. Give it a light wash with vinegar before use.• Have everything ready on the bench. When you start mixing the pavlova, you should not stop for anything.• Make sure the eggs are as fresh as possible.• The egg whites must not contain any trace of yolk. Separate the eggs individually and bring the whites to room temperature.• You can use the yolks to make a delicious custard to go with the pav.Ingredients:<ul><li>6 egg whites</li><li>1½ cups caster sugar</li><li>1 tablespoon cornflour, sifted</li><li>1½ cups thickened cream</li><li>1 tablespoon icing sugar</li><li>1 teaspoon vanilla extract</li><li>250g strawberries, halved</li><li>150g blueberries</li><li>1/3 cup fresh passionfruit pulp</li></ul>Method:<ol><li>Preheat the oven to 150°C (130°C fan-forced). Cut out a circle with baking paper – between 23cm and 29cm is optimal. Place the circle on baking tray. </li><li>Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the caster sugar, beating until dissolved – between adding in sugar, scrape down the side of the bowl occasionally. Use a large metal spoon or spatula to fold in sifted cornflour. </li><li>Spoon the mixture onto the prepared baking paper on the tray. Use a metal spatula or the back of a spoon to spread the meringue into a circle. </li><li>Bake pavlova in the lower half of the oven for 1½ hours or until dry and crisp. Turn off the oven; cool in oven with door slightly ajar.  </li><li>Using the electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit (you can really use any fruit you like here). Serve.</li></ol>Note on storage: Although it's best to make the pavlova a day before you serve it, the base will keep for up to two days in an airtight container at room temperature. Don't refrigerate it as it will lose its crunchy texture.

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