View Large Image Pavlova Recipe Pavlova Get ingredients: 4 egg whites (large, room temperature) 7 oz (1 cup) sugar (white, granulated) 1 tbsp corn starch 3/4 tsp cream of tartar (or lemon juice or white vinegar) 1 tsp vanilla extract digital scale stand mixer small bowl baking trays parchment paper pencil 3-inch diameter circle spatula large piping bag 1-cm star tip (eg. Wilton 1M or 4B) or round tip 1 tbsp, 1 tsp, 1/4 tsp Make sure 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 mixer. Line the baking trays with parchment paper. 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). 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 mixer mixing 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 mixer mixing bowl: 7 oz (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 mixer. Remove the bowl from the mixer. Add to small bowl: 1 tbsp corn starch 3/4 tsp cream of tartar (or lemon juice or white vinegar) Stir with a spoon until combined (a few seconds). Add the dry ingredients to the mixer mixing bowl. Using the whisk attachment, gently stir in the dry ingredients until combined. Using the whisk attachment, gently fold in: 1 tsp vanilla extract Using a spatula, scoop the meringue into a large piping bag fitted with a 1-cm star tip (eg. Wilton 1M or 4B) or round tip or no tip. Tie off the piping bag (so the icing doesn't spill out the top). 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 sheet. 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. Place the baking tray in the oven on the middle rack. Set a timer for 90 minutes. If the pavlova begins to brown, crack the oven door open and continue baking. While waiting for the timer, clean and dry the mixing bowl and whisk attachment, then place both in the freezer. When the timer is done, turn off the oven, but leave the baking tray in the oven for another 30 minutes with the door cracked slightly open. When the timer is done, remove the baking tray from the oven. The shell should come away from the parchment paper easily when lifted with a flipper spatula. If not, return the shells to the oven for 15-30 minutes. Let cool on the baking tray until the shells are room temperature. 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: spatula large piping bag 1-cm star tip (eg. Wilton 1M or 4B) or round tip Using a spatula, scoop the whipped cream into a large piping bag fitted with a 1-cm star tip (eg. Wilton 1M or 4B) or round tip or no tip. Tie off the piping bag (so the icing doesn't spill out the top). 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.
