pavlovas: 4 large egg whites 1 cup

pavlovas:

4 large egg whites
1 cup caster sugar, or fine white sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
½ teaspoon vanilla
pinch of salt

for the topping:

solids from 2 cans full fat coconut milk, refrigerated overnight
⅓ cup sifted powdered sugar
a few drops vanilla extract
a few drops lemon oil
2 cups mixed berries & mint

Instructions

For the pavlovas, I followed the instructions from this recipe exactly (using an electric mixer to beat the egg whites). Let them cool to room temp before topping with the cream.
Make the coconut cream: remove your coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use. Use an electric mixer to whip the coconut cream until fluffy. Add powdered sugar, vanilla and lemon and mix again.
Top pavlovas with a spoonful of coconut cream, berries and mint.
Serve immediately.

ผลลัพธ์ (อังกฤษ) 2:

pavlovas: 4 Large Egg Whites 1 Cup caster Sugar, or fine White Sugar 2 teaspoons cornstarch 1 teaspoon White Wine vinegar ½ teaspoon vanilla pinch of Salt for the topping: solids from 2 cans full FAT Coconut Milk, refrigerated Overnight ⅓ Cup sifted powdered Sugar a. few drops vanilla Extract a few drops Lemon Oil 2 cups Mixed berries & mint Instructions For the pavlovas, I followed exactly the Instructions from this Recipe (using an Electric mixer to Beat the Egg Whites). To let them cool before topping with the Cream Room temp. Make the Coconut Cream: Remove your Coconut Milk from the Fridge and carefully scoop the solid Thick Part off the top. Save the watery part for another use. Use an electric mixer to whip the coconut cream until fluffy. Add powdered Sugar, Lemon and vanilla and Mix Again. Top with a spoonful of pavlovas Coconut Cream, berries and mint. Serve immediately.

ผลลัพธ์ (อังกฤษ) 3:

Pavlovas:

4 large egg whites
1 cup caster sugar or fine, white sugar
2 teaspoons cornstarch
1 teaspoon white wine. Vinegar

pinch ½ teaspoon vanilla of salt

for the topping:

solids from 2 cans full fat, coconut milk refrigerated overnight
. ⅓ cup sifted powdered sugar
a few drops vanilla extract
a few drops lemon oil
2 cups mixed berries & Instructions Mint



. For, the pavlovasI followed the instructions from this recipe exactly (using an electric mixer to beat the egg whites). Let them cool to. Room temp before topping with the cream.
Make the coconut cream: remove your coconut milk from the fridge and carefully. Scoop the thick solid part off the top. Save the watery part for another use. Use an electric mixer to whip the coconut. Cream until fluffy.Add, powdered sugar vanilla and lemon and mix again.
Top pavlovas with a spoonful of, coconut cream berries and mint.
. Serve immediately.
.