Basicmeringueswithvariationsoralargepavlova Recipes

PAVLOVA

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

PAVLOVA

Steps:

• Preheat oven to slow 150C degrees.
• Line a baking tray with baking paper.
• Draw a 20cm circle on the paper.
• Beat the egg whites in a large dry bowl until soft peaks form.
• Gradually add the sugar, beating well after each addition.
• Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
• Spread meringue mixture onto tray inside the marked circle.
• Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
• This will strengthen the sides, stopping them from collapsing.
• Bake for 40 minutes.
• Turn the oven off and allow the meringue to cool completely in the oven.
• Whip the cream.
• Halve the strawberries and peel and slice the kiwifruit.
• Decorate pavlova with cream and fruit.
• Enjoy!

PAVLOVA

Steps:

• Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

MERINGUE/PAVLOVA

Steps:

• PREHEAT THE OVEN to 150C/130C fan/300F/gas 2. Very lightly oil a baking sheet and cover with a sheet of nonstick baking parchment.
• TO WHISK THE EGG WHITES Using an electric mixer, or a bowl and electric hand whisk (ensure both bowl and whisk are spotless), beat the egg whites with the caster sugar until very firm - about 4 minutes - then add the icing sugar, vanilla extract, cornflour and vinegar, and beat for another 3 minutes until very firm and glossy.
• FOR INDIVIDUAL MERINGUES Using a large metal spoon, dollop spoonfuls of the mixture on to the prepared baking sheet, allowing at least 5cm between them. Shape or swirl them to your liking with a spatula or knife, or allow a trail of mixture to flop over backwards, making a peak. FOR A PAVLOVA BASE Using a large metal spoon, scoop the mixture on to the baking paper, then, using the back of the spoon and starting from the centre, spread out and flatten slightly in one sweep, to give a round cushion with a slight dip in the middle. Don't touch the sides as this will spoil the fluid lines.
• TO COOK THE MERINGUES Just before placing them in the oven, reduce the heat to 140C/120C fan/275F/gas 1 and bake on a middle shelf for 35 minutes for individual meringues, 1 hour 10 minutes for a pavlova. Turn off the oven, open the door and leave the meringues to cool gently for a few minutes before removing. Once out of the oven leave in a warm place to cool (this helps prevent excessive cracking, although a few cracks are the norm). Meringue should be marshmallow-soft at the centre, with a fragile and crisp exterior. When cool, carefully detach from the paper and, if made in advance, keep in an airtight container for up to two days.
• TO FINISH A PAVLOVA Whip 300ml double cream with 1 tbsp icing sugar until it forms soft peaks, then pile on to the base and top with fruit of your choosing (passionfruit and berries are especially good)

PAVLOVA

Steps:

• Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 175°F. Cover a baking sheet with parchment paper and sprinkle evenly with flour. Draw an 8-inch circle in the flour.
• Combine the egg whites and salt in the large bowl of an electric mixer. Beat at low speed until foamy. Stir the sugar and cornstarch together in a small bowl.
• Add the cream of tartar and vanilla to the egg whites and increase the speed to high, scraping the bowl once or twice. Add the sugar/cornstarch mixture a heaping tablespoon at a time and continue beating at high speed for at least 8 to 10 minutes, until very stiff.
• Remove the beaters and with a rubber spatula scoop the meringue into a big pile in the center of the 8-inch circle. With a metal spatula, gently ease the mass into a cake 1 1/2 to 2 inches high. Smooth the edges and top so that it resembles a layer of white cake.
• Dry in the oven for 5 hours, until the meringue is firm and very light when picked up. If you are serving it right away, top with the fruit and whipped cream. Otherwise, wrap it airtight in a plastic zip-top bag or a tight tin and store in a cool place until you are ready to serve it.