Bitayavon08/25/11




Pavlova is a pillowy meringue cake, crunchy on the outside with a soft marshmallow center. Pavlova takes minutes to make using egg whites and sugar and can easily be made in individual sizes or into one large size. Pavlova pairs well with fruit.






  • SERVING/YIELD
    -


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #5098















  • Bitayavon











INGREDIENTS













  • 4 large egg whites










  • 1 pinch of salt










  • ¾ cup sugar










  • 1 Tbsp cornstarch










  • 1 tsp vanilla extract










  • 2 tsp white vinegar










  • 1 cup heavy cream, whipped










  • 2 cup chopped or sliced fruit of choice










  • - choice kiwi, raspberries, apples, star fruit & passion fruit










  1. Preheat oven to 275F. Place parchment paper on large cookie sheet.




  2. Beat egg whites until soft peaks begin to form.



  3. Slowly add sugar and cornstarch, one tablespoon at a time and beat until fully incorporated.You will know when to stop mixing the meringue batter if when you turn over whisk, the batter stays up in very stiff peaks.



  4. Place batter onto parchment paper and smooth out into desired shape and size.
    Lower oven to 250 and bake for about an hour or until pavlova is set; make sure the pavlova isn’t cracking or turning a tan color. If the pavlova starts to crack or change colors, lower oven temperature just a bit.




  5. Set aside to cool. Top with whipped cream.Top with fruit of choice.



  6. Serve with raspberry coulis- recipe # .



  7. TIPS FOR MAKING A PERFECT MEREINGUE:
    To ensure that your meringue batter is ready to go in the oven, take a teaspoonful of batter and rub in between your fingers. If the batter feels smooth it is ready to go in the oven. If the batter still feels grainy (from the sugar) beat a few minutes longer.




  8. Make sure your beating bowl is completely dry and clean. Any grease or water will prevent egg whites from beating properly. Leave eggs at room temperature for at least twenty minutes before beating the meringues.















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