View Large Image Pavlova Recipe Pavlova Get ingredients: 4 egg whites (large, room temperature) 8 g (1 tbsp) cornstarch 3 g (3/4 tsp) cream of tartar (or lemon juice or white vinegar) 200 g (1 cup) sugar (white, granulated) 4 g (1 tsp) vanilla extract (pure) stand mixer baking trays bowl (small) piping bag (large) 1-cm star piping tip (eg. Wilton 1M or 4B) or 1-cm round piping tip (or no tip) spatula parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Ensure the whipping cream (for the topping) is stored in the coldest part of the fridge. Ensure the stand mixer bowl, whisk attachment, and a small bowl (for separating eggs) are clean and dry. Attach the whisk to the stand mixer. Line the baking trays with parchment paper. Fit the piping bag with the piping tip. Set aside. Using a pencil, draw 8 small circles (about 3 inches in diameter) onto the parchment paper. Leave about 1 cm between each circle. Flip the parchment paper upside down (so the pencil markings will not touch the meringue). Set aside. Set the oven to bake, 225° F (107° C). Ensure the oven rack is in the middle position. Separate 4 eggs. Ensure no egg yolks get into the egg whites. Crack an egg over the small bowl. Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell. Once the egg white is in the small bowl, add the egg yolk to an airtight container. Transfer the egg white to the stand mixer bowl to prevent yolk from the next egg accidentally getting into the clean egg white. Optionally, store the airtight container with the egg yolks in the fridge to make crème brûlée. Mix the egg whites on medium-high speed until soft peaks form (about 5 minutes). Slowly add to stand mixer bowl: 200 g (1 cup) sugar (add 1 tbsp at a time, waiting 10 seconds in between each tbsp) After all the sugar has been added, set mixer to high speed. Mix on high speed until stiff peaks form (about 2-5 minutes). Check if the sugar has dissolved by taking a small amount of meringue and rubbing it between your index finger and thumb; it should not feel grainy. Turn off the stand mixer and remove the bowl. Add to small bowl: 8 g (1 tbsp) cornstarch 3 g (3/4 tsp) cream of tartar (or lemon juice or white vinegar) Stir with a fork or spoon until combined (a few seconds). Add the dry ingredients to the stand mixer bowl. Using the whisk attachment, gently stir in the dry ingredients until combined. Using the whisk attachment, gently fold in: 4 g (1 tsp) vanilla extract Using a spatula, scoop the meringue into the piping bag. Lift each corner of the parchment paper up and pipe a tiny bit of meringue onto each corner of the baking tray, then put the parchment paper back in place. This will hold the paper in place. Pipe the meringue into each circle on the baking tray. Start in the center of the circle and pipe in a spiral to build the base. Then, pipe just along the edge once or twice to build it up into a cup shape. If necessary, use the back of a small spoon to create an indentation in the middle of each meringue so there's enough room for the whipped cream topping. Bake for 90 minutes. If the pavlova begins to brown, crack the oven door open and continue baking. Clean and dry the stand mixer bowl and whisk attachment, then place both in the freezer. After 90 minutes, turn off the oven, but leave the baking tray in the oven for another 30 minutes with the door cracked slightly open. Lift a shell with a flipper spatula; if it does not come away from the parchment paper easily, return the shells to the oven for 15-30 minutes. Let cool at room temperature on the baking tray. If not serving right away, store the shells in an airtight container in a dry place at room temperature until ready to serve. Whipped cream filling When ready to serve, make the whipped cream filling. Get ingredients: piping bag (large) 1-cm star piping tip (eg. Wilton 1M or 4B) or 1/2-inch round piping tip (eg. Wilton 1A) (or no tip) spatula Fit the piping bag with the piping tip. Using a spatula, scoop the whipped cream into the piping bag. Pipe the whipped cream onto each pavlova shell. If there is any whipped cream leftover, store in an airtight container in the fridge for up to 48 hours. Add small berries or sliced fruit on top. Serve immediately.
