Halloween Pavlova
(0)
170 min
Masterpiece
Kifli Kukták
Ropogós habcsók, bolyhos tejszínhab és sós karamell folyó találkozik ebben a látványos desszertben, aminek édes habcsók-szellemeit ugyanolyan jó buli elkészíteni, mint megenni. Halloween-i összejövetelekre tervezett fogás, ami egy klasszikus süteményt az ünnepi asztal legizgalmasabb központi darabjává tesz.
Preparation method
Baking the meringue bases and ghosts
Start whipping room temperature egg whites with a pinch of salt in a clean, grease-free bowl. Once foamy, gradually add 165 g of granulated sugar, one tablespoon at a time, and whip into stiff, glossy peaks until the sugar is completely dissolved.
Draw two circles of about 15 cm on a baking sheet lined with baking paper, and spread most of the meringue onto them. Transfer the remaining meringue into a piping bag and pipe small, teardrop-shaped meringue ghosts onto the sheet.
Dry in a preheated oven at 100°C for 2–2.5 hours, keeping the oven door slightly propped open with a wooden spoon. After the baking time is up, turn off the oven and leave the meringues inside to cool completely.
Chef's tip
The secret to perfectly stiff meringue is a clean, completely grease-free bowl and room-temperature egg whites. Always add the sugar gradually, one spoon at a time.
You can bake the meringue discs and ghosts 1–2 days in advance; stored in an airtight container in a dry place, they will remain perfectly crispy.
Ingredients
Discover also
We Also Recommend
Show all
55 min
"Naked" Cake with Vanilla Cream
Kifli Kukták
Quick
Lemon Crème Brûlée Served in Lemon Peels
Kifli Kukták
Mini carrot cakes | Healthy and moist dessert
Kifli Kukták
