mainstaykitchenandhome posted: " If you know me well, you know I'm addicted to the Great British Bake Off. I've been watching obsessively since long before Netflix picked up the options and turned it into The Great British Baking Show here in the states. So I've been wanting to try the " Mainstay Kitchen & Home
If you know me well, you know I'm addicted to the Great British Bake Off. I've been watching obsessively since long before Netflix picked up the options and turned it into The Great British Baking Show here in the states. So I've been wanting to try the Aussie/Kiwi Pavlova for around a decade.
Meringues are much more popular in Commonwealth countries, such as England, Australia, and New Zealand, but the red, white, and blue color combo of the berries, cream, and meringue always made me think a Pavlova would be a fantastic dessert for the Fourth of July. So I decided this summer was the time to finally give it a try!
These sugary little desserts are actually pretty simple. The bottom layer is a nest of sweet meringue, baked low and slow so the outside dries out and gets crunchy, while the inside stays soft and pillowy, like marshmallow. It is then topped in a layer of delicately sweet whipped cream, and finally, fresh berries.
NOTE: The instructions aren't difficult, but meringues are notoriously temperamental. Follow the directions carefully, be patient, and don't rush, and you'll be just fine!
TIP: Make sure the egg whites are room temperature before you whip them into meringue. However, egg whites separate easier when they are cold. I recommend separating your whites right out of the fridge, then let the whites come to room temp on their own.
IMPORTANT NOTE: Pavlovas are time sensitive. Once fully dried and cooled, the meringue nests can be stored in an airtight container for several days. However, once you add the cream and berries, they need to be consumed within 4 hours. Plan accordingly!
6 large egg whites, room temperature 1 C sugar 2 tsp cornstarch 1/2 TBSP lemon juice1/2 TBSP vanilla extract 1-1/2 C heavy whipping cream 2 TBSP sugar 4-5 cups fresh fruit (strawberries, blueberries, raspberries, blackberries, etc) OPTIONAL: fresh mint leaves for garnish
Preheat the Oven to 225F. Line a large baking sheet with parchment paper.
Using your stand mixer, beat egg whites on high until soft peaks form, about 1-2 minutes. With the mixer on, gradually add 1 cup sugar. Beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy. Use a spatula to quickly fold in lemon juice and vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into nests onto the parchment paper, approximately 3 inches wide. Use a spoon to indent the center; this will become a basin for the toppings.
Bake for 1 hour and 15 minutes. Turn the oven off and, without opening the door, let meringue cool inside the closed oven for another 30 minutes.
Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow them to cool to room temperature. The outsides will be dry, crisp to the touch, and very pale cream-colored; the insides will still be marshmallow soft.
As the meringues cool, beat cold whipping cream with 2 TBSP of sugar for several minutes, or until it becomes whipped and spreadable.
Once the meringues are cool, top them with whipped cream, followed by the fruit.
Alternatively, store in an airtight container for 3-5 days at room temperature (low humidity).
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