7 - 8

Cuisine Recipe – Pavlova (Australian Meringue)

Date: October 5, 2013 Author: Judy Albrecht Categories: 7 - 8, 9 - 12 0

6 room temperature eggs
Pinch salt
1 1/2 cups super fine sugar (see notes)
1 Tablespoon cornstarch
2 teaspoons vinegar
1 teaspoon vanilla
2 cups whipped cream
Fresh fruit (see variations)

Preheat oven to 300°F. Line baking sheet with parchment or wax paper, and use a plate or pie pan to draw a 9-inch circle in the middle of the paper with a pencil. Turn the paper over so the circle is on the bottom. Add the egg whites and salt to the bowl of an electric mixer and beat on high until the whites form soft peaks, about 1 minute. With the mixer still running, slowly add the sugar and beat on high until the whites hold firm, shiny peaks. Remove the bowl from the mixer and sift the cornstarch over the beaten egg whites. Add the vinegar and vanilla and gently fold them all into the whites with a spatula. Scoop the meringue into a pile in the circle on the parchment paper and smooth them out with the spatula. Use the spatula to make a gentle depression in the middle of the meringue. Reduce the heat of the oven to 250°F. Place the meringue in the oven and bake for about 1 hour and 15 minutes. Turn off the oven, leave the door closed and let the meringue cool completely in the oven. Carefully remove the pavlova from the baking sheet and center it on a serving platter. Spread the top evenly with whipped cream and arrange the fruit nicely on the top. To serve cut into wedges.

Variations: Fruit: All kinds of fruit can be used for pavlova, although a mixture of tart and sweet fruits nicely compliments the sweetness of the meringue. Given the desserts origin Down Under’ kiwi, and passion fruit are good to use. Or try strawberries, raspberries, blackberries, bananas, blueberries, and mangoes. To make individual pavlovas, spoon the meringue 8 to 10; 3 inch rounds and bake for 50 minutes to an hour.

Notes: To make super fine sugar, put regular sugar into a blender and run it until the sugar becomes very fine.

Comments are closed.