Brendas Classic Australian Pavlova Recipes

AUSTRALIAN PAVLOVA

Steps:

• Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
• Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
• Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
• Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
• The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").

A DRAMA QUEEN'S PAVLOVA

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
• Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
• Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
• Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

BRENDA'S CLASSIC AUSTRALIAN PAVLOVA

Steps:

• Preheat oven to 275 degrees.
• Beat egg whites until very stiff. Gradually add water beating between teaspoons.
• Add sugar VERYgradually. Take your time and don't hurry this step. Then beat in the salt, vanilla, vinegar and cornstarch.
• Shape meringue into a large 10 inch circle on parchment paper thats been placed on a cookie sheet.
• Build up the sides by laying coils of meringue one on top of the other to approximately a 1 inch depth. Or, you could spread the meringue with a spoon, using it to build up the sides.
• Bake for 1 hour.
• Turn off oven and leave tart inside for another hour.
• Gently peel off the parchment paper.
• Fill with whipped cream and top with fruit.

PAVLOVA

Steps:

• Beat egg whites until they are stiff.
• Add cold water to the eggs, beat again.
• Add castor sugar gradually while still beating.
• Add vinegar, vanilla and cornflour, again, while still beating.
• Put greased paper on a greased tray and bake at 150 degrees C (300 F) for 45 minutes.
• Cool in the oven.