Meringue and Pavlova Techniques

The video tutorial guides viewers through making a pavlova, starting with preparing a meringue using egg whites, granulated sugar, and icing sugar. The meringue is whipped until it forms stiff peaks, then baked at 110 degrees Celsius. The tutorial emphasizes the importance of oven settings and meringue consistency. Finally, the pavlovas are shaped and baked to perfection.

What is the main dessert being prepared in this tutorial?

• Pavlova

• Cheesecake

• Tiramisu

• Macarons

Which ingredient is NOT needed for making the meringue?

• Icing sugar

• Granulated sugar

• Butter

• Egg whites

At what temperature should the oven be set for baking the meringue?

• 150 degrees

• 110 degrees

• 200 degrees

• 90 degrees

What is the visual cue to know if the meringue is properly whipped?

• It forms a peak

• It turns golden brown

• It becomes liquid

• It doubles in volume

What tool is used to gently mix the icing sugar into the meringue?

• Maryse

• Fork

• Spatula

• Whisk

Why is it important to center the meringue balls when shaping pavlovas?

• To ensure even cooking

• To prevent them from falling

• To make them look pretty

• To save space on the tray

How long should the pavlovas be baked?

• 45 minutes

• 20 minutes

• 1 hour

• 30 minutes