Wednesday, April 27, 2011
Pavlova is a nice light dessert, made simply from egg whites, sugar, cornstarch, vinegar and a little
vanilla. It has a crispy outer shell that melts in your mouth and a marshmallow-like center. Pavlova is
believed to have originated in either New Zealand or Australia during the 1920's and was named after
Russian ballet dancer, Anna Pavlova.
4 Egg Whites at Room Temperature*
1 cup Fine Sugar**
1/2 teaspoon Vanilla
1 teaspoon White Vinegar
1/2 tablespoon Cornstarch
* To bring egg whites to room temperature, cover eggs with hot tap water for 10 minuets.
** To make super fine sugar place regular granulated sugar a food processor fitted with the blade attachment and blend until fine.
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or a silpat. In the bowl of an electric mixer fitted with the whisk attachment beat egg whites over medium speed until soft peeks form. Increase the speed to high and beat in the sugar one tablespoon at a time until stiff peeks form and sugar dissolves. Pour in the vanilla and beat to incorporate, scraping down the sides and bottom as necessary. Stir in the vinegar and cornstarch. Drop batter onto prepared baking sheet in mounds. Slightly flatten the centers to create a nest-like appearance. Bake for 35 minutes at 300 degrees F. Turn off the oven and leave pavlovas in the oven for 1 hour with the door closed. After an hour remove pavlovas from oven and allow them to cool on baking sheet for a few minutes then carefully transfer to a wire rack to cool completely. Top with whipped cream and berries just before serving.
Recipe from Joy of Baking
This post is linked with Everyday Sisters