When I asked my nine year old Ethel what she wanted to help me make for dessert tonight she told me "something pretty." After some internet and cookbook searches we decided on Pavlovas. Originally named after the ballerina Anna Pavlova,these are a dessert that are light in texture, and not too sweet.
To make these you will need the following:
4 egg whites from large eggs at room temperature
1 cup of sugar
1/2 tsp of pure vanilla extract
1/2 tsp cornstarch
1 tsp white vinegar
Preheat oven at 250 degrees. Place eggs in your mixer using a wire whisk attachment, beat eggs at a mediun speed until soft peaks form. Next gradually add the sugar a 1/4 cup at a time, continue to beat at a high speed until meringue is shiny and holds stiff peaks. To test that the sugar has fully dissolved rub mixture between two fingers it should not feel gritty, if it is not smooth continue to mix for another minute or two. Next beat in the vanilla.
Remove bowl from mixer and gently fold in cornstarch and vinegar.
Line a baking pan with parchment paper, and place the meringue into a large circle or into six smaller circles. Bake 55-70 minutes, you will know its done when the shell of the meringue feels dry and crisp. Completely cool meringue.
Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Assorted fruits
Using the wire attachment on your electric mixer, whip the cream until soft peaks form, add sugar and vanilla extract.
I wanted my fruit to have a syrup to it so I heated raspberries, blackberries, and blueberries with a tablespoon of water in a saucepan over medium heat for about 3-4 minutes. Serve over cool meringues.
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