How To Make Light, Airy Pavlova

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window.ATGalleries[54680] = {“id”:54680,”type”:”Slideshow”,”images”:[{“image_id”:”d1c0d6bd00ffb3ad037296c8964da2b21096567b”,”caption”:”\u003cb\u003ePrepare for baking:\u003c/b\u003e Arrange a rack in the lower third of the oven and heat to 250°F. Line a baking sheet with parchment paper. Trace a 9\” circle on the parchment using a cake pan or dinner plate as a guide. (If making mini-pavlovas, use drinking glasses as guides.) Flip the parchment over. Mix the sugar and cornstarch together in a small bowl. Mix the vanilla and vinegar together in a separate bowl.”,”image”:{“id”:”d1c0d6bd00ffb3ad037296c8964da2b21096567b”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T12:37:01.464-04:00″,”updated_at”:”2017-05-12T12:37:01.464-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_1097_pavlova.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b2b9e8ef53ff38f7122bf32843b772b539f91a16″,”caption”:”\u003cb\u003eBeat the egg whites:\u003c/b\u003e See the post Whipping Egg Whites for reference on this step. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Make sure your bowl and beaters are very clean with no residual fat or grease. Beating on low speed, then gradually increase the speed to medium.”,”image”:{“id”:”b2b9e8ef53ff38f7122bf32843b772b539f91a16″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T12:37:01.516-04:00″,”updated_at”:”2017-05-12T12:37:01.516-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_1098_pavlova.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b72ce1f66b1e4fc4c5e89b7507214e5d5a43cc83″,”caption”:”\u003cb\u003eBeat in the sugar:\u003c/b\u003e When the egg whites have reached soft peak consistency and the beaters leave trails in the whipped whites, begin adding the sugar mixture a few tablespoons at a time, waiting a few seconds between each addition. While doing this, gradually increase the speed so that you are at maximum speed once all the sugar has been added.”,”image”:{“id”:”b72ce1f66b1e4fc4c5e89b7507214e5d5a43cc83″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T12:37:01.479-04:00″,”updated_at”:”2017-05-12T12:37:01.479-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_1108_pavlova.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2bdb5181ac400f1da64a094706ad924e54a251f7″,”caption”:”\u003cb\u003eBeat to stiff peaks:\u003c/b\u003e Continue beating until the meringue holds stiff peaks. Stop the mixer and sprinkle the vanilla and vinegar over the meringue. Beat for another 20 seconds to fully combine.”,”image”:{“id”:”2bdb5181ac400f1da64a094706ad924e54a251f7″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T12:37:01.574-04:00″,”updated_at”:”2017-05-12T12:37:01.574-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_1118_pavlova.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”742024f1cab1c2fd63f282f0ce35e346019b7cfd”,”caption”:”\u003cb\u003eShape the meringue: \u003c/b\u003eUse a spatula to scrape all the meringue onto the center of the large parchment circle, or divide among all the circles if making mini meringues. Working from the center out, spread the meringue to fill the circle. Smooth the sides if desired or leave it in billowy lumps.”,”image”:{“id”:”742024f1cab1c2fd63f282f0ce35e346019b7cfd”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-12T12:37:01.611-04:00″,”updated_at”:”2017-05-12T12:37:01.611-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-03_theKitchn_1127_pavlova.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”efdf00501966374a80af9762e1437f6de9ee778f”,”caption”:”\u003cb\u003eBake the meringue: \u003c/b\u003eBake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It’s fine if cracks form in the crust.”,”image”:{“id”:”efdf00501966374a80af9762e1437f6de9ee778f”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:28:18.262-04:00″,”updated_at”:”2017-05-10T11:28:18.262-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-100.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”dfe9732fe87a75462a8167607c37f5f208c0060a”,”caption”:”\u003cb\u003eCool the meringue:\u003c/b\u003e Remove the meringue from the oven and move to a cooling rack. Cool completely. At this point, the pavlova can be wrapped in plastic or sealed in an airtight container and kept for several days unless your house gets very humid (in which case, eat your pavlova right away!).”,”image”:{“id”:”dfe9732fe87a75462a8167607c37f5f208c0060a”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:28:18.261-04:00″,”updated_at”:”2017-05-10T11:28:18.261-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-101.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b3eeabac5cfe166d333e6393ef14e2f7cdb6dd12″,”caption”:”\u003cb\u003eAssemble the pavlova:\u003c/b\u003e Just before you’re ready to serve, make the whipped cream: Place the cream, vanilla, and sugar in a bowl and whisk until stiff peaks are formed. (Alternatively, you can whip the cream in a stand mixer or with an electric hand mixer.) Place the meringue(s) on a serving plate, dollop the whipped cream on the meringue, and spread the whipped cream evenly over the meringue, leaving a little bit of an edge. Top with the fruit and serve within 1 to 2 hours. (Do not refrigerate; the meringue will quickly soften.)”,”image”:{“id”:”b3eeabac5cfe166d333e6393ef14e2f7cdb6dd12″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:28:18.278-04:00″,”updated_at”:”2017-05-10T11:28:18.278-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-102.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Despite being named after a world-class ballerina, I can’t help but think of the pavlova as a rather humble and homely thing. I love the way the billowy whipped cream slumps into the cracked surface of the meringue, making a cozy nest for the fruit to rest. But perhaps the pavlova was named for the way it tastes: an arabesque of sweetness, a leap of airy confection, the beloved pas de deux of fresh fruit and cream. Like Anna Pavlova herself, it’s perfect.

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