Sunday, March 2, 2014

Strawberry-Passionfruit Pavlova


Okay, I'm a little Pavlova-obsessed right now. That texture! That crisp outside! That gooey inside! I love it. Last night I did mini meringues for a Passionfruit Pavlova with Vanilla Ice Cream. This morning, I used a large meringue to make a sweet brunch treat...


Meringue

  • 6 organic large egg whites
  • pinch fleur de sel
  • 1 t white vinegar
  • 3/4 C organic granulated sugar
  • 1 T cornstarch

Preheat the oven to 350°F. Combine egg whites, salt, and white vinegar together in a large mixing bowl and beat on high speed until soft peaks form. Combine the sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Beat until stiff peaks form.


Line a baking pan with parchment paper and spoon the meringue into the pan, using a spoon to spread it to the edges. Bake for 15 minutes, lower the heat to 200°F, and bake for another 90 minutes. Turn off the heat and cool the meringues in the oven with the door propped open.

Pavlova


To assemble, lay your meringue on a serving platter. Smear it with curd. Top it with unsweetened whipped cream. Lay sliced strawberries on top. Dust with powdered sugar.

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