Monday, April 21, 2014

Light, Sweet & Airy Pavlovas

A few weeks ago we had dinner at our friends' place and they made a delicious dinner for us.
Crepes with asparagus, mushrooms, raisins, and goat cheese. They were different from what we normally have and oh no good.
I don't know why we don't make savoury crepes more often.

We brought the desert to be good dinner guests.
Having made brownies the night before to satisfy my own craving, I decided to make something very different.
Both were somewhat soft and gooey in the middle with crispy shells.
Where the brownies were decadent and chocolatey, this second recent foray into baking was light, sweet and airy.

 The Pavlova.

Simple and easy with only a few ingredients.
They look much more elegant and time consuming then they actually are.

  • Preheat oven to 350.
  • Using an electric mixer, whip 4 egg whites with 1 tsp salt until stiff peaks form.
  • Add in 1 cup sugar in 3 stages and continue to whip until glossy. With the mixer still running, add in 1 tsp corn starch, 2 tsp vinegar, and 1 tbsp vanilla extract. Gently fold together.
  • Turn oven down to 250 degrees. On parchment paper, spread meringue out into 6 circles (or any other type of shape you want). Bake for 1 hour and 15 mins, then turn off oven and allow the meringues to dry out.
  • Serve with whipped cream and fruit. We served ours with fruit (blackberries, blueberries, strawberries, mango, peach slices, and purple grapes) that we soaked in a mix of peach shnapps and riesling. 

Keep these in mind next time you want to impress your guests with desert.
You can find the Martha Stewart recipe that I used here.

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