Pavlova is easy and kind of foolproof. Just use fresh ripe blueberries, or any kind you like really—it’s so delicious with meringue. I like to make this after I make homemade pasta so I don’t waste the egg whites.
Serves: 8
Active Preparation Time: 15 minutes
Total Preparation Time: 2½ hours
Ingredients
4 organic large egg whites
Pinch fine salt
1/2 teaspoon white vinegar
3/4 cup plus 2 tablespoons
Granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 cup heavy cream
11/2 cups fresh blueberries, plus more for serving
Instructions
Preheat the oven to 350°F.
Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each. Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon. Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with juicy blueberries and serve.
Serves: 8
Active Preparation Time: 15 minutes
Total Preparation Time: 2½ hours
Ingredients
4 organic large egg whites
Pinch fine salt
1/2 teaspoon white vinegar
3/4 cup plus 2 tablespoons
Granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 cup heavy cream
11/2 cups fresh blueberries, plus more for serving
Instructions
Preheat the oven to 350°F.
Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each. Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon. Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with juicy blueberries and serve.
Gwyneth Paltrow
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