Heavenly Pavlova Food

PAVLOVA

Steps:

• Preheat oven to 350 degrees F. Pulse sugar 12-15 times in a food processor so it is more fine like caster sugar. Line a baking sheet with a piece of parchment paper and set aside.
• In a large bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy and soft peaks begin to form.
• With the mixer on medium-low speed (setting 3 on a 10-speed mixer), gradually add the sugar, 1 tablespoon at a time, waiting 20-30 seconds between each addition to allow the sugar to better dissolve in the egg whites. Be sure to stop the mixer and scrape the bowl once or twice during this process.
• Once all of the sugar has been added, increase the mixer speed slightly (setting 4 on a 10-speed mixer) and let it whisk the egg whites and sugar until the sugar is completely dissolved and the meringue is glossy and thick, with stiff peaks. This may take about 15 minutes at this speed, but don't rush it using a higher speed which is more likely to break the egg whites. You won't get the same wonderfully fluffy texture if you beat the meringue too quickly. Stop the mixer and scrape the sides of the bowl once or twice to be sure it mixes evenly.
• While the egg whites and sugar are mixing, combine the cornstarch, lemon juice or vinegar, and vanilla in a small bowl to create a slurry. When the meringue is glossy and thick and you feel very few grains of sugar when rubbing a bit of it between your fingers, increase the speed slightly and add in the cornstarch slurry. Mix for 30 seconds, scraping the side of the bowl to be sure it is evenly combined.
• Pile the meringue into the middle of the parchment paper and use spatula or the back of a spoon to shape it into a mound roughly 8-inches in diameter. Use the spatula to gently push some of the meringue from the middle of the mound toward to edges to build them up so the pavlova is flat instead of rounded on top. You can make decorative swirls up the sides, if you wish, but smooth any pointy peaks with the spatula.
• Place in the preheated oven and immediately decrease the heat to 225 degrees F.
• Bake for 1 hour 15 minutes. Turn off the oven with the pavlova inside and allow it to cool slowly for 2-3 hours. It will be crisp on the outside and soft and fluffy on the inside.
• Just before serving, top the pavlova with a generous amount of sweetened whipped cream and your favorite fresh fruit, chocolate, lemon curd, or fruit sauce!

HEAVENLY PAVLOVA

Steps:

• Preheat oven to 225'F.
• Fold foil over a cookie sheet, shiny side up.
• Add salt to egg whites. Beat egg whites until stiff.
• Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
• Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
• Fold in vinegar and then the vanilla extract.
• Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
• Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
• Remove from oven. Only cool the Pavlova until you can handle it.
• Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
• TOPPING:
• Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
• Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
• Decorate with the fruit of your choice. Here are some combinations we use.
• 1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.
• Or, 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.
• Or a 14 oz can peaches sliced, & juice drained.
• Or 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!

PERFECT PAVLOVA

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova