Ice Cream Recipes - Meringues (Pavlov Meringues)

Ingredients

• 12 egg whites

• 675 g/1 1/2lb caster sugar

• 2 teaspoons corn flour

• 2 teaspoons white wine vinegar

• 2 teaspoons vanilla essence

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Method:

1. With all the egg yolks used for ice cream making, you will have plenty of whites left over for meringues, which happen to go very well with ice cream.

2. Preheat the oven to its lowest setting - about 110°C/ 225°F/Gas Mark 1/4.

3. Using an electric mixer, whisk the egg whites with 325 g/12 oz of the sugar until stiff. Mix the remaining sugar with the corn flour and add a little at a time to the egg whites, whisking all the time.

4. Finally beat in the vinegar and vanilla essence. The mixture should now be so thick you can turn the bowl upside down without any of the mixture falling out.

5. Put spoonfuls of the mixture on to a baking sheet lined with lightly oiled nonstick baking paper, and bake for about 4 hours. The meringues should be crisp and very lightly tinted on the outside, yet remain soft and marshmallow-like in the centre.