- Whites Granulated Sugar
- Cream Of Tarter
- White Vinegar
- Vanilla Extract
- Fresh Fruits
- Some Whipped Cream
- Lemon Juice
You ‘ll need some egg whites granulated sugar, cornstarch, cream of tarter, salt, white wine vinegar, vanilla extract that’s it folks very few ingredients. which you’ll probably already have on hand and
then. we’re going to top these with a few fresh fruit with some fresh fruit and some whipped cream it’ll be delightful now. what I’ve done is I preheated my oven to 300 degrees Fahrenheit now. what I have here is two cookie sheets or baking sheets. whatever you got and I’ve got some parchment paper and I just took a four inch cookie cutter or a biscuit cutter and I just took a pencil and traced out little circles on each little one on each piece of parchment paper.
I’m going to flip that around and really you don’t have to do this this just kind of gives me a guide as to how big they should be I want them to all be roughly around four inches that way they all bake
at the same time so if, you want to do these in two inches or three inches just remember that it’s going to take less time for them to be in the oven so, four inches they’ll be in the oven for about 35 minutes if, you’re doing in three inches maybe around 27 to 28 minutes or a little less than that if ,you make them smaller.So, I’m just using these as a guide but make sure. you flip your parchment paper over so, that your meringue or your mixture isn’t touching the pencil so, we have those ready set those aside and let’s get started. I’m going to make mine in my standing mixer make sure that your standing mixer and your beater is really clean with absolutely no oil residue left behind because if there is the egg whites will not whip so, I’ve got my egg whites in there.
I’m going to add in my cream of tartar and my salt if, you don’t have cream of tartar just add just the little tiny squeeze of lemon juice the cream of tartar is really to stabilize the egg whites and really
helps them keep their shape and whip up a lot faster now. what I’m going to do is whip these until they become frothy so once they’re there I’ll show you the next step my egg whites are nice and frothy and now. I’m going to just add one tablespoon of sugar at a time and continue to whisk these and so they are glossy and pulled stiff peaks and I’ll show you what they look like when they’re done it can take any time between like five to seven minutes sometimes they take more time than that sometimes less so just keep your eye on it I just keep adding the sugar a tablespoon at a time that looks good let’s get this out of here yep beautiful now we need to get it all off because if you don’t that means it’s not gonna go in your finish dish all right just give that a stir that’s perfect that’s exactly what I want really beautiful now this if you want to bake this like this this would be a bang nice and crisp nice and light and crumbly we want pavlova which is that gorgeous egg marshmallow like interior and that lovely set crust so to do to achieve.
We need to add a couple of additional ingredients white wine vinegar very crucial you can also use red red wine or balsamic vinegar and I’ve got some cornstarch and then I always like to add just a little bit to splash of vanilla and a whole lot and now I’m going to do it, I’m going to just fold this all in with my spatula just being careful that I incorporate everything but that I don’t deflate all the work that my. I was gonna say all the work I did but I really be all the work my standing mixer did which I get a lot of questions if, you can make meringues without it mix a mixer if you want to give yourself a nervous breakdown by all means do it by hand it’s gonna take you a good 20 to 30 minutes to whip those egg whites and a lot of elbow grease but really you don’t need a standing mixer to do it a handheld whisk that’s electronic you know plug it in and go to town will do the job perfectly well it’s just in truthfully it’s just really difficult to whip those egg whites without feeling like you want to give up because you’re so exhausted because it just seems endless okay now. I’m going to do is I’m just going actually going to dip I’m going to dip my spoon and the reason.
5I’m doing this is just to UM to hold the parchment paper down that’s all to put a little bit of the batter in each corner okay and now I’m going to just take a spoonful of this at a time and pop it into my little circles and then I will fix them and kind of shape them once, I have all my meringue onto my baking sheet look great you can see I just spread them out a little bit and then. I kind of like make a little wall around them and then a little indent in the center because that’s why I’m going to pipe in the whipped cream but please don’t worry about that having them be perfect just spin it on there pop it in the oven and it’ll be delicious you can pipe them out with a piping bag and start tip if you want to but I’m going to pipe on the whipped cream that’s enough piping for me for one day okay so now, I’m going to pop these into the oven that I have preheated at 300 degrees and I’m going to leave these in there for about 35 minutes then.
6I’m gonna turn the oven off open the door of the oven slightly and let them cool completely in there as the oven cools and as these cool at the same time that way it don’t kind of crack and fall apart.you just want them to gently cool down either the temperature is lowering a little bit little by little by little that’s how you want these to cool down so,I’m going to pop this into the oven. I have my racks at the very top and at the very bottom pop them in and actually what they look like when they are fully cooled my beautiful base my little pavlovas were in the oven for 35 minutes and I’d like to turn the oven off I put into the oven door just a little bit and let them cool completely in there as the oven kind of cooled down as well and look how beautiful they are and this is why you kind of want to make sure.
7They’ve got high side so they’re beautiful they’re that lovely marshmallowy interior in fact I’m gonna just I’m just going to just go peek in there a little bit for you oh you can still see it right there but that’s okay we’re going to cover that with cream so it’ll be okay what I have here is some heavy cream that I whipped together with just a tiny bit of confectioner’s sugar Tory got nice stiff peaks and now. I’ve got some kiwi and raspberry what I’m going to do is. I’m going to blitz up the Kiwi so it’s a nice lovely puree you don’t have to you can cut the Kiwi in small sizes small little bites and top it all like that but I’m just going to puree this a little bit so that. I can drizzle it on top and then you know add little fresh raspberries on top the reason I want to do that is because you always want to have a good balance between the sweetness and some tartness from you know in the whole recipe because the pavlova base is sweet the cream is sweet.
8You want a little something tart to balance at all so ,Kiwi it’s perfect passion fruit would be ideal but I just don’t have any it’s kind of difficult for me to find it’s not something I can find on a regular basis so this works really well all I’m gonna do is I am going to just pulse this until it’s nice and smooth but still tiny bit of chunks remain left behind that’s looking good I’m just going to let that sit there for a minute now what I have here is just a disposable piping bag fitted with a large tip but I’m not gonna do anything fancy I just need a little help getting the whipped cream on there you can most certainly just spoon it right on top but I’m just going to pipe it on there just to make things a little bit easier and of course this is just a few of the bases that I had in the oven but I wanted to just show you a few of them and how they look because. I couldn’t fit all them on one platter all right enough chitchat let’s get this in there and I’m not going to cover the whole thing I’m not gonna do anything fancy. I’m just going to put a little whipped cream in the middle of each one that is it my friend let’s see do I want to put a little more cream yeah why not feeling really generous today and again we’re going to cover these up with fruit so, you’ll never go set that side bring those closer to me.
9I’ve got my cam in here you don’t want to add too much just a little bit but look at that look how beautiful that is and once you have the raspberries it just is and you know what’s really great about this as. you can see, I’m most certainly no food stylist and I have no patience but I love when food looks like it should. I don’t like to make food look perfect look. I could have usually easily use a fancier piping bag piping tip to format my paths but why would I mean look how beautiful they look as is so, I love that that’s that’s that’s what I’m about I just love for things to work rustic and homemade it. gives them so much more character and that is just how. I roll and then. I like to take a couple of raspberries how cute look at those I can’t wait til I do all all of them because I’m going to look so,great