Pavlova Anyone?

My Aunty Anne, is without doubt, the queen of Pavlova making! For years she wowed me with her ability to get the meringue just right... ever so slightly crisp on the outside & just a little bit chewy on the inside.
A few months ago, I decided to tackle my fear of meringue head on, and get whisking! Practice makes perfect & I think I have it mastered at this stage... although I doubt I'll ever manage to reach the dizzy heights of Anne's perfect Pavlova.
Some recipes I've tried have cornflour & vinegar & all sorts, but I prefer to just go with the basic Eggs & Sugar. The recipe below serves 8 people.


Ingredients: 
230g Caster Sugar
4 Egg Whites


Topping:
250mls Cream - Whipped
Selection of Fresh Fruit (strawberries, grapes, kiwis, bananas, peaches, passion fruit...)


Method:
Preheat the oven to 100 degrees celsius. Line a baking tray with grease-proof paper & set aside.
Put the egg whites in a spotlessly clean stainless steel or glass bowl. Whisk until light & fluffy, and until soft white peaks are formed. Then, gradually add the caster sugar, whisking continuously until all the sugar has dissolved. The mixture should look stiff & shiny.
Gently scoop out the mixture onto the lined baking tray.
Place in the oven for approximately 1 & half hours, then turn off the oven and leave the meringue in the oven while the oven cools down for another 30 minutes or so. Remove from the oven & leave to cool fully.
Before serving, place the whipped cream on top of the meringue & finally top with the fruit!

Lemon Meringue Pie

Sinead is trying to steal my thunder again :) 
Today she made a fab Lemon Meringue Pie & the pressure is on again!!! Really yummy...no wonder she looks so pleased with herself!
The recipe was from the Odlum's website - www.odlums.ie - where they seem to have endless dessert recipes. Everything from Apple Pie to Mississippi Mud Pie...
Here is the recipe...


Pastry:
225g / 8oz Cream Plain Flour 
50g / 2oz Icing Sugar 150g / 5oz Margarine (room temperature) 1 Egg Yolk 1 Tablespoon Cold Water 
Few drops Lemon Juice

Filling:

50g / 2oz Cornflour 
125g / 4oz Caster Sugar 
300ml / 1/2pt Water 
Rind & Juice of 2 Lemons 
2 Egg Yolks


Meringue:
3 Egg Whites 
Pinch of salt 
125g / 4oz Caster Sugar


Method:

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a 20cms/8" flan ring or dish.
2. First, make the pastry. Sieve the flour & icing sugar together. Mix the egg yolk, water & lemon juice together. Place one third of the flour mixture in a bowl, add the margarine & the liquids. Cream with a fork until well blended. Add the remaining flour & sugar mixture and mix to a firm dough. Cover & refrigerate for about an hour.
3. Roll out pastry on a little flour and use to line the flan ring or dish. Prick the base well with a fork, then, cover with well crumpled tin foil. This prevents the pastry rising during baking! Bake in pre heated oven for 20 minutes until set, remove the tinfoil for the last 5 minutes baking. Remove from oven. Reduce oven to 150°C/300°F/Gas 2.
4. Meanwhile make the filling: Place the cornflour & sugar in a saucepan, gradually whisk in the water. Add the lemon rind & bring to the boil stirring until thick and transparent. Remove from heat & stir in the strained lemon juice. Beat in the egg yolks and pour into the flan case.
5. Finally, make the meringue - Beat the egg whites in a clean dry bowl with a pinch of salt until stiff. Beat in the sugar until glossy. Spoon meringue over filling, sprinkle with a little sugar and bake for 25 minutes until golden brown.

Serve hot or cold, with whipped cream or as is! Enjoy!