Ingredients:
the meringue
1 teaspoon white vinegar
1 teaspoon vanilla
4 large egg whites, at room temperature
1 cup superfine sugar
Parchment paper
the whipped cream
1 cup heavy whipping cream
1 teaspoon vanilla
1½ tablespoons confectioner’s sugar, sifted
Fresh fruit
Directions:
the meringue
Preheat oven to 275º F.
Combine vinegar and vanilla in a small bowl – set aside.
In a large bowl, begin beating egg whites on low speed; gradually increase speed until egg whites form soft peaks.
Add sugar and continue to beat until stiff peaks begin to form.
Add vinegar mixture and beat until meringue is glossy and stiff.
Line a cookie sheet with parchment paper and sprinkle a few drops of water on top.
Spoon meringue onto cookie sheet in a circular heap, and with back of a spoon, make a shallow “well” in the middle.
Reduce oven temperature to 250º and bake for 1 hour 15 minutes to 1 hour 30 minutes, until the outside is crisp but still white in color.
Gently lift meringue from sheet and cool on wire rack.
THE WHIPPED CREAM
Combine heavy cream, vanilla, and confectioner’s sugar in large bowl and mix on low speed.
Gradually increase speed as cream thickens.
Spoon cream into well of the Pavlova and top with fresh fruit such as kiwis, strawberries.
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