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Meringue with cream and summer fruit

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Angus Hughson

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Meringue with cream and summer fruit.

 
 

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Posted by Reneegade • 5y ago • Report
How many 160 g egg whites does the recipe require? Anyone know?
Posted by swtlc • 6y ago • Report
My family loved this recipe and it's the perfect end to a delicious Christmas meal. Thanks Neil!
Posted by SW26 • 6y ago • Report
I am looking forward to using my culinary skills in creating some wonderful meals using these fabulous recipes during the festive season!!
Posted by Wayne126 • 2y ago • Report
160gr eggs? Thats One Big Chicken
Posted by John • 4y ago • Report
Please see my separate answer below
Posted by John • 4y ago • Report
I know it was a month ago but I have a reply for Mindy. It comes from the www.joyof baking.com recipe for pavlovas discussion-
Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly."
I hope that helps Mindy



Read more: http://joyofbaking.com/Pavlova.html#ixzz0cGOSKxQY
Posted by John • 4y ago • Report
If the eggs only weigh, say, 59-60 grams each howcan the egg whites weigh 160 grams each?
I think what was intended was that because eggs come in various sizes the TOTAL weight of egg whites had to be about 160 grams. Is that correct?
Is Reneegade the only one who spotted the typo? Kerri obviously didn't