Magimix Patissier Instruction for Use download pdf (Page 110)

To make the French meringue

1. Separate the eggs.

2. Beat the egg whites for 5 minutes in the main bowl ﬁtted with the whisk, remembering

to remove the pusher ﬁrst.

3. When the egg whites are stiff, gradually add the two sugars via the feed tube or

opening. Continue whisking for 1 minute. The whites should be ﬁrm.

4. Line a baking tray with baking parchment and pipe* or spoon small circles of meringue

(about 8cm across) onto it.

5. Bake in a very cool oven (60 °C) for 2½ hours.

To make the whipped cream

1. Chill the bowl and ingredients in the fridge for 1 hour beforehand.

2. Pour the cream into the bowl equipped with the whisk.

3. Switch your food processor on, remembering to remove the pusher.

4. Whisk for 8-10 minutes, keeping a careful eye on the cream to make sure it does not

turn into butter. When the cream starts to thicken, add the vanilla sugar.

5. Just before serving, coat the meringues in whipped cream. Add the fruit and mint

leaves.

Chef’s tips: You can use other sorts of fruit (peaches, apples, grapes, etc.). A raspberry

coulis (recipe p.116) makes an especially delicious addition.

Pavlova

Preparation: 20 min Baking: 2½ hr Equipment: piping bag* (optional)

Serves 6-8

French meringue

125g caster sugar

125g icing sugar

100g strawberries

100g raspberries

5 egg whites

Mint leaves

Whipped cream

300ml whipping cream

1 level tbsp vanilla-ﬂavoured sugar

feed tube or

opening.

1 2 ... 105 106 107 108 109 110 111 112 113 114 115 ... 129 130

No comments

Magimix Patissier Instruction for Use Page 110