ever since taking a liking on macarons many years back, i started appreciating other meringue-based desserts like pavlova, tarte citron and marshmallows as well. this is the one i usually make when i want a sweet-tooth quick fix coz its so effortless and easy to make. this time round, i came across the idea of doing red marbled swirls from a food mag and was immediately taken to it. it makes the otherwise plain meringue look lively and whimsical.
the reason why i love pavlova is also due to its contrasting textures. the whipped cream makes all the difference, giving the dessert a cool creamy mouthfeel and balances the cloying sweetness of the meringue. one thing i do not understand is the addition of the cornstarch and vinegar. any idea why they're used?
recipe adapted from donna hay's modern classics 2
ingredients (makes 3 small pavlovas) :
2 egg whites
1/2 cup caster sugar
1/4 tsp vanilla extract
1 1/2 tsp cornstarch
1/2 tsp white vinegar
red or pink food coloring
100ml whipping cream, whipped
berries to serve
directions :
1. in a bowl, whisk egg whites until foamy then gradually add in caster sugar and whisk until stiff peaks. add in the vanilla extract & fold in cornstarch and vinegar.
2. using a spatula, dollop the meringue onto a baking tray lined with baking paper. dip a toothpick or skewer into the red coloring and swirl it into the meringue to make a marbled effect.
3. bake in a preheated oven of 120C for 50-60 mins and leave the meringue in the oven to cool.
4. serve with whipped cream and berries.
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