Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pavlova (baked meringue cake). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry.
Pavlova (Baked Meringue Cake) is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pavlova (Baked Meringue Cake) is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pavlova (baked meringue cake) using 8 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Pavlova (Baked Meringue Cake):
- Take 3 Egg whites
- Prepare 90 grams Granulated sugar
- Make ready 90 grams Powdered sugar
- Make ready 12 grams Cornstarch
- Make ready 200 ml Heavy cream
- Make ready Sugar
- Take 1 dash Vanilla extract
- Prepare Fruits of your choice
Meanwhile the filling (made with egg yolks, hazelnut, milk and cream) is just fluffy and creamy enough to perfectly connect layers together. Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced / p æ v ˈ l oʊ v ə /, or like the name of the dancer, which was / ˈ p ɑː v l ə v ə /.
Instructions to make Pavlova (Baked Meringue Cake):
- Line a baking sheet with parchment paper. Combine the powdered sugar and the cornstarch.
- Add the granulated sugar to the egg whites.
- Mix the egg whites as if cutting through them.
- Whisk at a high speed with an electric hand mixer to make stiff foam. Bring out the sticky texture of the egg whites by beating for about 10 minutes.
- Sift in the combined powder from Step 1 in 3 batches. Mix roughly with a rubber spatula after adding the powder each time. To avoid breaking the foam, do not press the foam with the flat side of the spatula while mixing.
- Slide the spatula into the foam horizontally, scoop some of the foam, flip over the spatula towards you, and let the foam fall. Keep rotating the bowl during this step.
- Pipe the meringue in circles on the baking sheet lined with the parchment paper, (or scoop the meringue with a spoon and spread out into a circle).
- Attach a star shaped nozzle and make a wall by piping dots at the edge. If you make a double-layered wall, it will be firmer, (or make a wall roughly with a spoon).
- If you have time, leave the meringue base for 20 to 30 minutes to let the surface dry. It makes the result look better. To let dry quickly, I recommend you to put it in front of a heater.
- Pipe the extra meringue into small circles and bake with the meringue base. It is good for a small snack. Crushed almonds or walnuts are good to mix with meringue for a delicious flavor.
- Bake at 120 ℃ for 30 to 40 minutes. Turn around the baking sheet every 10 minutes while baking. When baked, let cool for a while, then place on a rack and let cool again.
- If you have time, it is recommended not to open the oven soon after baking to let dry in residual heat. (You can leave it overnight if you bake at night.)
- Add the sugar and the vanilla extract to the heavy cream and whip. Pipe the whipped cream on the meringue base, and decorate the fruits. It's done.
- The small meringues are crispy and tasty. The baking time is a little shorter than that for the pavlova, so please check the color and remove from the oven when baked.
The dessert is believed to have been created in honour of the dancer either. Pavlova is a meringue dessert that is made with such simple ingredients as egg whites and sugar. Sometimes, cream of tartar and cornstarch is also used. The meringue disk is baked only enough to crisp up the outside while leaving the inside marshmallowy and soft. A good thing to remember is that your pavlova will not over-bake unless it starts to brown.
So that’s going to wrap this up with this special food pavlova (baked meringue cake) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
