Hey everyone, wish you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pavlova (baked meringue cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look tasty.
Pavlova (Māori: paherowa) is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pavlova is a dessert popular in New Zealand and Australia.
Pavlova (Baked Meringue Cake) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Pavlova (Baked Meringue Cake) is something that I’ve loved my whole life.
To begin with this particular recipe, we must first 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 3 Egg whites
- Make ready 90 grams Granulated sugar
- Prepare 90 grams Powdered sugar
- Prepare 12 grams Cornstarch
- Make ready 200 ml Heavy cream
- Take Sugar
- Prepare 1 dash Vanilla extract
- Get Fruits of your choice
Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on Mound the meringue into the circle on the parchment. 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. Use parchment paper for easy removal of the cake from the baking surface.
Steps 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.
Sometimes, cream of tartar and cornstarch is also used. Use parchment paper for easy removal of the cake from the baking surface. Dry the meringue on low temperature for the whitest meringue. Pavlova (pav-LOH-vuh) - The elegant Pavlova Cake (or pie) consists of a base made of a meringue crust topped with whipped cream and fresh fruits such as kiwis, strawberries, etc. The pavlovas are done when the outsides Make ahead: The meringue layer can be made several days ahead and kept tightly wrapped in plastic or in an airtight container until you're ready to.
So that’s going to wrap this up with this special food pavlova (baked meringue cake) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
