Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, pavlova (baked meringue cake). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look 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 popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Pavlova (Baked Meringue Cake) is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook pavlova (baked meringue cake) using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Pavlova (Baked Meringue Cake):
- Make ready Egg whites
- Take Granulated sugar
- Make ready Powdered sugar
- Make ready Cornstarch
- Get Heavy cream
- Make ready Sugar
- Make ready 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 is going to wrap it up for this exceptional food pavlova (baked meringue cake) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
