Pavlova From Edmonds Classics New Zealanders Favourite Recip Food

PAVLOVA - FROM EDMONDS CLASSICS: NEW ZEALANDER'S FAVOURITE RECIP

Steps:

• Preheat oven to 180 deg C (350 F).
• Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
• Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
• Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
• Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
• If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
• In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
• Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
• Top with whipped cream and arrange fruit over top.
• Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Cover a baking sheet with foil, and spray lightly with cooking spray.
• In a large (chilled and copper if possible)bowl, beat the egg whites to form stiff peaks.
• Add white sugar slowly, and continue beating.
• When egg whites are very stiff, add vinegar and boiling water.
• Continue beating until glossy surface is beginning to fade, and mixture is very stiff.
• Pile meringue onto prepared baking sheet and shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
• Place meringue in the oven, shut the door, and turn the heat off.
• Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots.
• If soft in the center, heat oven to 250 F (120 degrees C).
• Place meringue back into the oven, and turn off the heat.
• Cool when done. Transfer onto a serving platter.
• Whip the cream until just stiff.
• Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue.
• Arrange the fruit on top of the whipped cream, and serve.