Hello you clearly want to make a pavlova so I'm here to tell you about it and make it. I love the egg white based dessert because the bottom of it feels like cotton candy and the egg whites dissolve in your mouth, if I could make it taste better I would make sure there was no egg yolks in it, I accidentally got some in. The pudding wasn't good because the texture of it did not taste good, it was blobby and I should of stirred it more thoroughly. Our fruit was frozen so it didn't taste as good as fresh fruit would, but it still tastes ok. It was really just a good dish and I liked it but make sure you are very careful with it.
Step 1: Ingredients
• 1 1/2 teaspoons pure vinilla extract
• 1/2 teaspoons cream of tartar or 2 teaspoons white wine vinegar or distilled white vinegar
• 1 1/2Tbsp cornstarch
• 1 1/2 cups granulated sugar
• 3/4 cups (6 ounces about 6) large egg whites, preferably room temperature
• pinch of salt
- 2 pints fresh or frozen berrys
- 1/4 cup of sugar
Step 2: Working With the Egg Whites
To achieve room temperature egg whites, take eggs out the night before you need them or place in bowl of warm water for 10 minutes to take their chill off.
Start whipping egg whites on low speed, increasing incrementally as you get to the aspired consistently.
Make sure all utensils touching egg whites are cleaned off and free of random oils as possible.
When separating egg whites, crack in half and gently toss that yolk back and forth between ththe eggshell halves, dripping egg white out into clean container.
It's a bit of Yolk drops in, fish it out with a clean egg shell, if shell gets in it will sink to the bottom and easy to to spot.
Step 3: METHOD
1) Place rack in the middle of the oven and preheat the oven to 275 line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
Step 4: METHOD
2) in a large bowl of heavy duty mixer, fitted with whisk attachment with egg whites, cream of tartar (if using) And salt, starting on low, increasing incrementally two medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2-3 minutes.
Step 5: METHOD
3) increase speed to medium high, slowly and gradually sprinkling in the sugar cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar
Step 6: METHOD
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around
Step 7: METHOD
6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream
The pink part of th pavlova is vanilla pudding, we just looked up an easy recipe and added pink food coloring.