Pavlova

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Pavlova

Postby Mr. Banana » Sat Mar 15, 2008 8:09 am

Okay, now this is a typical Australian/New Zealand dessert, so I don't have much experience making it. Actually, I only got make it once, and it was several years ago... But I still kept the recipe 'cause it was just that $*@#ing good! Hopefully, I'll get the chance to make more... Well, enjoy! :)


Ingredients

Meringue:
1 1/2 Teaspoons of pure vanilla extract
1/2 Teaspoons of cream of tartar OR 2 teaspoons of white wine vinegar OR distilled white vinegar
1 1/2 Tablespoons of cornstarch
1 1/2 Cups of granulated sugar
3/4 Cups (6 ounces, about 6) of large egg whites, preferably room temperature
Pinch of salt

Topping:
2 pints of fresh or frozen berries
1/4 cups of sugar
Whipped Cream for topping

(Makes 8-10 pavlovas)


Directions

1) Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.

2) In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

3) Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

4) Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

5) Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

6) Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

7) Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
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Postby Chameleongirl » Sat Mar 15, 2008 9:34 am

I always love my pav topped with slices of fresh kiwi fruit. And whipped cream of course :D
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Postby MentalFloss » Sun Mar 30, 2008 10:59 pm

I like my Pavlova Cookies with Strawberries that have been tossed in a mixture of orange juice and Pear Vodka.

Then you put a dollop of whipped cream on the plate, plop the pavlova on the whip and drizzle the strawberry mixture over the cookie....

This dessert was named after the Ballet Dancer yumm
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