Meringue Pavlova
Recipe by Sandra Bank, Executive Chef/Owner, Added Touch Catering
Yield: 1 large meringue (about 12-15 servings)*
12 egg whites
1 pinch cream of tartar
3 cups superfine sugar**
1 teaspoon vanilla
2 pints very cold heavy whipping cream
¼ cup confectioners’ sugar
1 teaspoon vanilla
confectioners’ sugar as needed
Yield: 1 large meringue (about 12-15 servings)*
12 egg whites
1 pinch cream of tartar
3 cups superfine sugar**
1 teaspoon vanilla
2 pints very cold heavy whipping cream
¼ cup confectioners’ sugar
1 teaspoon vanilla
confectioners’ sugar as needed
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Preheat oven to 200 degrees. Combine egg whites and tartar in very clean mixing bowl with the whisk attachment. Beat mixture slowly at first, then build up speed. Beat on medium-high; when mixture becomes frothy add sugar very slowly in a thin stream. When almost all sugar has been added, add vanilla. Beat until very stiff peaks form when beater is lifted.
Place a small dollop of mixture into each corner of a jelly roll pan and cover with parchment paper. Immediately spoon batter onto pan, spreading it evenly over the entire base of the pan. Bake for 1 hour. Turn oven off and leave meringue in oven overnight. As soon as you remove meringue from the oven, sift confectioners’ sugar onto a large kitchen towel, slip meringue onto the towel and gently roll it up, keeping it on the towel. When you’re ready to fill meringue, whip cream to form soft peaks using a very cold bowl and very cold beaters. Gently add sugar and vanilla and continue whipping until stiff peaks form. At this point you can fold in a cup of fresh berries, strawberry sauce, passion fruit mousse, a little instant coffee – whatever your heart desires. Unroll meringue, gently fill with cream and return to the shape it took on. Dust with more confectioners’ sugar, sprinkle with fruit and top with berries if desired. (The meringue can be filled immediately if you want, just using the towel to help you roll, similar to using a sushi mat.) *To make meringue “kisses” (cookies) follow the same recipe up to but not including the cream, and preheat oven to 150 degrees instead of 200. Scoop kisses onto parchment paper using 2 spoons or a piping bag. Bake for 1 hour, then leave in oven overnight. **If you do not have superfine sugar, you can make some by running cane sugar in a food processor for a few minutes. Note: When assembling the Pavlova on the serving dish, put a little whipped cream straight onto the platter, then put the meringue on top. This holds it down so it doesn’t slide on the platter. Added Touch Catering 736 Johnson Ferry Road, Ste. C-140 Marietta 770/321.9592 sandrasaddedtouch.com |