After making ice cream etc, you may end up with leftover eggwhites. This pavlova used about 5 smallish eggwhites.
I used a recipe from www.recipecommunity.com.au and I thought it was a lovely tasting pavlova. I know some people like their pavlovas with varying consistencies/crunches/sponginess!!! But we all liked this one just as it was.
You warm the eggwhites to 50C too which is fantastic if they are straight from the fridge.
The trick to using the Thermomix for eggwhites, is that your bowl, lid and lid seal, and butterfly must be very clean. Any grease will not go down well! And because we use the thermomix for lots of main meals with oil etc, you really need to clean it well. You can also do a vinegar rinse which will help as well. Doing this for the lid seal and butterfly is a very good idea!
So, with butterfly in, you beat the eggwhites. As you gradually add the sugar, you can sit it on the lid and just slowly "push" more through hole where the MC would usually be.
Here is a picture just after I have removed the butterfly (you can see the line where it was sitting).
Then pile how you like, ready to pop in the oven
We just did this one quickly as it was part of dessert for Friday night family dinner - and it was already cut and a dodgy photo was taken with the iPhone!
A Delicious twist you can do if you only have frozen strawberries is to add other fresh fruit and make a batch of Berry Coulis from the Everyday Cookbook to be added in. Absolutely DIVINE!!!! Another idea is fresh berries and the Lemon Butter to drizzle over also! Yum!