Pavlova is one of the easiest and trickiest to bake. From the preparation to baking pavlova required few tips and tricks to get a perfectly crispy and soft pavlova. This is not my first time baking this gorgeous snow like beauty as I have tried variations like chocolate and rose scented pavlova in my humble kitchen. Everytime I beat the sugar and eggs mixture I have this naughty tendency to uplift the bowl over my head to make sure I get the right consistency. If the mixture hold and not dripping from the bowl, it was a good sign for great pavlova.
The temperature of the oven is another important thing to yield an amazing pavlova. Too high heat or too cold oven could simply ruin the whole stuff. Remember to reduce the temperature as stated in the methods after placing your pavlova in the oven for a crispy exterior and fudgy marshmallowy interior. Do let them cool completely in the oven and don't worry with it cracks, as a good pavlova shall have number of cracks to it's account. When it comes to pavlova patient is the key 😄
Ingredients
5 large egg whites (room temperature)
1 cup superfine sugar
1 tsp corn starch
1/4 cream of tartar
1 tsp vanilla essence
1 tsp vinegar
Topping
1 cup cold heavy whipping cream
1 tbsp granulated white sugar
Strawberries
Methods
For the Meringue
Line a baking sheet with a parchment/baking paper and draw a 7 inch circle on the parchment paper. Preheat the oven to 300 Degrees F or 150' Celcious
Using a electric mixer, bet the egg whites and the cream of tartar on medium to form a soft peaks. Add sugar a tablespoon at a time and beat on high speed till the meringue is shiny and form a stiff peaks. Make sure the sugar is fully dissolved and smooth to the touch. If the sugar still gritty continue beating till smooth.
Add vinegar and vanilla beat till combined. Sift in the cocoa powder and cornstarch to the meringue base. Add in the chocolate chunks/chips and gently fold in till combined.
Dab a little meringue on the underside of each corner of parchment paper to keep it on place. Gently pile the meringue inside the circle drawn on the parchment paper and smooth the edges
Place the baking tray in the oven and immediately reduce the oven temperature to 250 F or 120 Cel. Bake the meringue for 60-70 minutes till the outside is dry. Turn the oven off, leave the door slightly ajar and let the meringue cool completely in the oven about 1 or 2 hrs
For The Topping
Using an electric mixer, whip the cold cream and sugar until soft peaks form. Before serving, mound the whipped cream into the center of the meringue and garnish with strawberries and serve immediately
Notes
Once baked, the outside of the meringue will feel firm to the touch. There maybe some cracks but that's ok as you can see that the inside is soft and moist
Do not immediately remove the meringue from the oven as sudden change of temperature will result with more crack and the pavlova tends to collapsed
Pile up the whipped cream and fruits just before serving to avoid the meringue become soggy
Ingredients
5 large egg whites (room temperature)
1 cup superfine sugar
1 tsp corn starch
1/4 cream of tartar
1 tsp vanilla essence
1 tsp vinegar
Topping
1 cup cold heavy whipping cream
1 tbsp granulated white sugar
Strawberries
Methods
For the Meringue
Line a baking sheet with a parchment/baking paper and draw a 7 inch circle on the parchment paper. Preheat the oven to 300 Degrees F or 150' Celcious
Using a electric mixer, bet the egg whites and the cream of tartar on medium to form a soft peaks. Add sugar a tablespoon at a time and beat on high speed till the meringue is shiny and form a stiff peaks. Make sure the sugar is fully dissolved and smooth to the touch. If the sugar still gritty continue beating till smooth.
Add vinegar and vanilla beat till combined. Sift in the cocoa powder and cornstarch to the meringue base. Add in the chocolate chunks/chips and gently fold in till combined.
Dab a little meringue on the underside of each corner of parchment paper to keep it on place. Gently pile the meringue inside the circle drawn on the parchment paper and smooth the edges
Place the baking tray in the oven and immediately reduce the oven temperature to 250 F or 120 Cel. Bake the meringue for 60-70 minutes till the outside is dry. Turn the oven off, leave the door slightly ajar and let the meringue cool completely in the oven about 1 or 2 hrs
For The Topping
Using an electric mixer, whip the cold cream and sugar until soft peaks form. Before serving, mound the whipped cream into the center of the meringue and garnish with strawberries and serve immediately
Notes
Once baked, the outside of the meringue will feel firm to the touch. There maybe some cracks but that's ok as you can see that the inside is soft and moist
Do not immediately remove the meringue from the oven as sudden change of temperature will result with more crack and the pavlova tends to collapsed
Pile up the whipped cream and fruits just before serving to avoid the meringue become soggy
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