Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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WEIGHT (grams) |
ALTERNATIVE METRIC | INGREDIENT | IMAGE | CONDITION | |
| A | 250 | 8.8 ounces | Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza). |
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| B | 30 | 1.1 ounce | Egg White Powder Egg white powder is fully dehydrated egg white. It is made using spray drying in the same way that powdered milk is made. The major advantages of egg white powder over fresh egg white is the price, reduced weight per volume of whole egg equivalent, and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. |
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| C | 350 | 12.3 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
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| D | 20 | 0.7 ounce | White vinegar |
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| E | 30 | 1.1 ounce | Corn Starch Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars. |
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| F | 150 | 5.3 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
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| Custom Weight Per Unit (grams) | Custom Number of Units | |
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Method
| STEP | ACTION | DETAIL | CONDITION |
| 1 | Prepare ring | Prepare 25cm round ring lined with paper on base and side | |
| 2 | Prepare oven | Preheat oven to 170°C | |
| 3 | Whip | Whip groups 1 to 4 together | 80% volume high speed |
| 4 | Add and mix | Add and mix groups 5 to 6 | 1 minute medium speed |
| 5 | Fill | Fill the ring with the mixture | |
| 6 | Bake | Bake for 15 min | |
| 7 | Lower the oven | Lower oven temperature to 80°C and keep for a bit longer | Keep in the oven longer |
Chef, what is the purpose of powdered egg?
Hi Chef,
method 7 ‘ Lower oven temperature to 80°C and keep for a bit longer ‘ after baking it for 15 mins is where I am at.
my question is how much longer would I need at 80 celsius and would I need a cooldown of quite a few hours?
thanks
Chris, sorry Chris I can not give the exact time. Every oven is different and all depends on how many time you open the oven and check. you have to touch and feel it. Usually, the colour is the most reliable thing, it must be kind of even and light beige.
Hi Chef Serdar,
May i know if there is replacement for egg white powder?
Fresh egg white
Hi Chef Serdar,
so do I have to add another 30g of fresh egg white on top of the recipe? or is there a need to make adjustment on egg white portion?
Hi.
How long will this Pavlova keep? Can I store it for several weeks?
Thanks for sharing your fantastic recepies.
I kept pavlova base 10 days in room temperature, it wasn’t any problem. High sugar contains act as a preservative.
Thank you!