Step-by-step guide: how to beat egg whites to stiff peaks
1. Put your egg whites into a clean glass bowl. Make sure you use room temperature eggs – that way you’ll get more volume.
2. Using an electric hand whisk, beat the egg whites until they start to fluff up.
3. Keep going until the whites form stiff peaks (peaks that can hold their own shape). Hold the bowl over your head and if nothing falls on you, they’re ready!
4. Why not use your newfound skill in the recipe below?
PINK RHUBARB PAVLOVA
2 hours + cooling, serves 8, a little effort
rhubarb 300g, cut into 4cm lengths (you want the forced,
really pink stuff)
caster sugar 100g
grenadine 2 tbsp
double cream 568ml pot, softly whipped
eggs 4 whites
golden caster 200g
cornflour 1 tsp
white wine vinegar 1 tsp
Heat the oven to 180c/fan 160c/gas 4. To make the meringue, whisk the egg whites to stiff peaks, then add the sugar a bit at a time, whisking until glossy and stiff. Whisk in the cornflour and vinegar.
Use a dinner plate to trace a circle on a piece of baking paper then fill with the meringue and use a large palette knife to draw up the edges. Turn the oven down to 120c/fan 100c/gas ½. Cook for 1½ hours and leave to cool completely.
Cook the rhubarb and sugar in a large pan, with a splash of water, on a low heat until tender. Put the grenadine in the pan and reduce to a syrup. Cool and mix with the rhubarb.
To serve, pile the cream on top of the pavlova, top with the rhubarb and a drizzle of syrup.
per serving 521 kcals, protein 3.2g, carbohydrate 44g, fat 38.2g, saturated fat 21.4g, fibre 0.5g, salt 0.14g