Pavlova

Pavlova

Pavlova is a popular Australian dessert that has made its way to the states. I’ve seen it on cooking shows, read about it in magazines, and seen it popping up on food blogs. It’s a light desert that’s perfect with ripe summer berries and can be enjoyed by my gluten-free friends!

I played around with a number of ways to make this and like the method of starting with a hotter oven than needed, and then immediately turning the temperature to low once you put it in the oven. The reason for this is it seems to hold its shape better. I like this method for searing flavor into meats so a similar rule seems to apply here. I think the hotter temp sort of seals the outside form and then it will slowly cook.

A few tips before we get started:
1. Be sure the egg whites are at room temperature.
2. If you don’t have superfine sugar, take the time to pulse regular granulated sugar in a food processor. It really help incorporate it into the eggs, making the mixture smooth and fluffy.
3. Use the parchment paper circle as your guide; eyeballing it doesn’t work well and it looks so nice when it’s a pretty circle.
4. Be sure to make an indentation/shallow crater in the middle before baking so the pavlova holds its shape.
5. Do not under-bake. The pavlova is meant to be soft and creamy in the middle when it’s finished but if you under-bake it, it will just be goo. If the pavlova starts to over-bake, you can see it starting to brown.
6. Let the pavlova cool inside the oven. I let it sit for an hour once the baking was complete.

Gather up your ingredients.

Preheat the oven to 350 degrees.
Line a sheet pan with either a Silpat mat or parchment paper.
Outline and cut a 9″ circle of parchment paper and place on the lined sheet pan.

Draw a circle on the parchment paper


Using a stand mixer fitted with a whisk attachment, whisk the egg whites until foamy and soft peaks begin to form. (about 5 minutes)
Slowly add in the sugar.
Whisk on high speed until stiff peaks form. (about 2 minutes)
Add in the vanilla, cream of tartar, and corn starch until combined. (do not over-mix)

Whisk eggs and sugar


Pour the mixture onto the circle of parchment paper, shaping it and using a spatula to create a small crater in the middle.

Make a crater in the Pavlova


Add the pavlova to the oven and immediately turn the temperature down to 200 degrees and bake for 90 minutes.
Turn the oven off and let the pavlova stand in the oven until the oven is cool, about 1 hour.

Cooled Pavlova


Once cool, top with whipped cream and seasonal berries.

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Pavlova

Pavlova
  • Author: Kathleen
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Ingredients

4 egg whites at room temperature
1 cup superfine sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 teaspoon corn starch

Instructions

Preheat the oven to 350 degrees.
Line a sheet pan with either a Silpat mat or parchment paper.
Outline and cut a 9″ circle of parchment paper and place on the lined sheet pan.
Using a stand mixer fitted with a whisk attachment, whisk the egg whites until foamy and soft peaks begin to form. (about 5 minutes)
Slowly add in the sugar.
Whisk on high speed until stiff peaks form. (about 2 minutes)
Add in the vanilla, cream of tartar, and corn starch until combined. (do not over-mix)
Pour the mixture onto the circle of parchment paper, shaping it and using a spatula to create a small crater in the middle.
Add the pavlova to the oven and immediately turn the temperature down to 200 degrees and bake for 90 minutes.
Turn the oven off and let the pavlova stand in the oven until the oven is cool, about 1 hour.
Once cool, top with whipped cream and seasonal berries.



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