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Category: Desserts
Prep Time: Cook Time: Total Time:
One thing that was really new to me when we moved to Australia was this. I lost my recipe so borrowed this.
4 large egg whites at room temperature
1 cup of Castor sugar, ** see below
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, bananas, blueberries
1 Tbsp fresh lemon juice
Preparation:
1.Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2.In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3.Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4.Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5.Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6.Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7.Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8.Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9.Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10.Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
***************************************
To Make your own castor sugar:
Measure out twice as much granulated sugar as you need caster sugar and pour it into a food processor or blender. For example, if your recipe calls for 1 cup of caster sugar, use 2 cups of granulated sugar. As the sugar is processed, it will reduce in volume.
Turn on the food processor for 10 second intervals for 1 minute. Turn the food processor off and leave it to rest for 1 minute before removing the cover.
Check the consistency of the sugar after the first minute of processing. It should feel powdery and light. If it does not, perform another minute of processing.
Wait for the sugar to settle for another minute and then check the consistency again. Keep processing the sugar until it is fine enough. Let the sugar settle every time before removing the cover or you will inhale the powder.
Measure out the processed sugar and use it just like caster sugar. There may be more or less than you expected, so be sure to measure
****************************************
When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them.
Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.
If you use bananas in the topping, toss them in lemon juice to stop them going brown.
***************************************
For something different, fill the crust with sliced bananas, dipped in lemon,. Swirl some caramel and chocolate sauce over bananas and top with whipped cream.
First time I saw this was in Australia. Is different
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Pavlova
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Category: Desserts
Prep Time: Cook Time: Total Time:
One thing that was really new to me when we moved to Australia was this. I lost my recipe so borrowed this.
4 large egg whites at room temperature
1 cup of Castor sugar, ** see below
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, bananas, blueberries
1 Tbsp fresh lemon juice
Preparation:
1.Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2.In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3.Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4.Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5.Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6.Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7.Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8.Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9.Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10.Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
***************************************
To Make your own castor sugar:
Measure out twice as much granulated sugar as you need caster sugar and pour it into a food processor or blender. For example, if your recipe calls for 1 cup of caster sugar, use 2 cups of granulated sugar. As the sugar is processed, it will reduce in volume.
Turn on the food processor for 10 second intervals for 1 minute. Turn the food processor off and leave it to rest for 1 minute before removing the cover.
Check the consistency of the sugar after the first minute of processing. It should feel powdery and light. If it does not, perform another minute of processing.
Wait for the sugar to settle for another minute and then check the consistency again. Keep processing the sugar until it is fine enough. Let the sugar settle every time before removing the cover or you will inhale the powder.
Measure out the processed sugar and use it just like caster sugar. There may be more or less than you expected, so be sure to measure
****************************************
When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them.
Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.
If you use bananas in the topping, toss them in lemon juice to stop them going brown.
***************************************
For something different, fill the crust with sliced bananas, dipped in lemon,. Swirl some caramel and chocolate sauce over bananas and top with whipped cream.
First time I saw this was in Australia. Is different
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Pavlova
by suemunzlinger
Once you have prepared the meringue mixture, bake it immediately, otherwise it will collapse and begin to weep. For the meringue case 8 egg whites 1 2/3 cups caster sugar (Super fine sugar)
by suemunzlinger
Once you have prepared the meringue mixture, bake it immediately, otherwise it will collapse and begin to weep. For the meringue case 8 egg whites 1 2/3 cups caster sugar (Super fine sugar)
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