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705-20 Keystone Park Drive
Janet Arango
his is the recipe for you if you love sweet, slow baked meringue and you're the kind of cook that enjoys the challenge of making it your own!
Make this delicious dessert as a simple tart, or add some goodies, like a tiny drop of almond or coconut extract, or dress it up with a generous drizzle of melted chocolate.
T
This is an easy, fool proof, and delicious dessert that will surely please even the most hard-to-impress guest.
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The pavlova cake is a, simple-to-make, delicious airy dessert made from sweetened meringue slowly baked into a crisp and pretty shell. Once baked, the shell is filled with either custard or whipped cream, or maybe even both of them, first custard and then a dollop of whipped cream, and just when one might think things couldn't get any better, the beautiful pavlova cakes are topped off with a variety of sweet, fresh fruits. Perfect.
This fabulous cake originated in either Australia or New Zealand in the early 20th century, and was named after the Russian ballerina Anna Pavlova.
Perfect Pavlova
Ingredients:
-
4 large egg whites (room temperature)
-
1 ¼ cups white sugar
-
2 teaspoons cornstarch
-
1 teaspoon vanilla extract
-
1 teaspoon lemon juice
-
1 pint heavy cream
-
Fruit and/or chocolate, as desired
Method:
-
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper; draw a circle or circles on the parchment paper.
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With a stand mixer or hand mixer, beat egg whites in a large (oil-free) bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition to combine. Continue beating until thick and glossy. Gently fold in cornstarch, vanilla extract, and lemon juice.
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Spoon or pipe mixture inside the circle (or circles) drawn on the parchment paper. Working from the inside edges or center of the circle(s), spread mixture toward the center or outside edge taking care to build the edge higher. This should leave a slight depression in the center to hold the filling.
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Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
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Beat heavy cream in a medium bowl until speaks form. Add sweetener, as desired, beat until combined, do not over beat, and set aside.
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Remove meringue from the parchment paper and place on a flat serving plate. Fill center of meringue with whipped cream and top with fruit or chocolate, as desired.
Please note:
This recipe makes 8 generous servings.
Custard or other fillings and/or puddings can be used in place of, or along with, the heavy whipping cream.
These Beautiful Meringue Shells are
Super Fun to Create and Ridicuouly Easy to Master.
Create a Show-Stopping Parfait
Simply By Using Any Broken Shells to Make a Yummy Layer of
Light'n Airy Meringue Sweetness !
As we all know...,
There is an entire industry built around the importance of a well dressed dessert.
. . . . . .
For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating—it's an acid that stabilizes the egg white. If you don't have any on hand, use 1/2 teaspoon of lemon juice for every egg white.
The most common is adding a little acid, such as vinegar, more lemon juice, or cream of tartar, to the mixture, after the sugar. According to Larousse Gastronomique, this also helps to make it "crisp on the outside, soft and sticky on the inside.
[[[ If you are baking your meringues at the wrong temperature or for the wrong amount of time, they will become chewy. One of the biggest mistakes bakers make when making meringues is to underbake them, which does not give them enough time to dry out.
Why is my meringue not crispy?
Humidity. As mentioned above, the hygroscopic nature of the sugar in meringue means it will readily absorb extra moisture from the air once baked. Even the smallest amount of humidity can cause crisp meringue to become soft and sticky very quickly.
[[[
Pavlova is the Perfect Dessert for Adventurous Cooks Seeking
Simple Pastries
that Offer Plenty Of
Creative Expression
This recipe is perfect for piping because it is smooth and thick. When an even thicker frosting is needed, slowly add a bit sugar or even a teaspoon or 2 of cornstarch would work, until the frosting reaches the desired consistency.
Another important key in successful piping is to always sift the powdered sugar well before creating the frosting. A well sifted icing sugar will eliminate any lumps in the frosting, otherwise these small lumps will most assuredly clog up the piping tips, especially piping tips with very small hole.
And lastly, keep in mind that frosting, especially in hot weather, is prone to melting. Always remember to pipe on a cool cake and to make certain that the cake stays cool until served.
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